Grilled BBQ with Homemade Sauce
These grilled BBQ chicken thighs are seasoned with a smoky homemade dry rub, grilled until perfectly juicy, and brushed with a rich homemade BBQ sauce for the ultimate summer meal. Naturally gluten free and easy to make on a gas or charcoal grill, this recipe is perfect for backyard barbecues, weeknight dinners, or meal prep.
Ingredients
Chicken
- 3-4 lbs organic chicken thighs bone in skin on
Dry Rub
- 1 1/4 tsp salt
- 1 1/4 tsp garlic powder
- 1 1/4 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp coconut sugar optional
- black pepper to taste
Homemade BBQ Sauce
- 1 cup organic ketchup I love the brand Primal Kitchen
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce (gluten free)
- 1/4 cup coconut sugar
- 1 tbsp organic brown mustard
- 1/2 tbsp paprika
- 2 tsp onion powder
- 1/2 tsp black pepper
- 3 garlic cloves crushed
- 1/4 cup water
Instructions
- About 20–30 minutes before grilling, remove the chicken from the refrigerator to take the chill off. Pat each piece dry with a paper towel to help the seasoning stick and encourage crispier skin. In a small bowl, combine all of the dry rub ingredients. Then season the chicken generously with the spice rub.
- Preheat your gas grill or charcoal grill to medium heat, about 375–400°F. Clean and lightly oil the grill grates to help prevent sticking. For the best results, create two cooking zones—one with direct heat and one with indirect heat. This allows the chicken to cook through gently before finishing over direct heat for beautifully caramelized barbecue sauce and nice grill marks.
- While the grill preheats, combine all of the BBQ sauce ingredients in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until the sauce has slightly thickened. Remove it from the heat and set it aside until you're ready to glaze the chicken. The sauce can also be made a few days in advance and stored in an airtight container in the refrigerator.
- Lightly oil the grates before adding the chicken. I prefer to use avocado oil or olive oil. Place the chicken skin side down over indirect heat, close the lid, and cook until the internal temperature reaches about 170°F, turning every 5–7 minutes for even cooking. Brush the chicken generously with the homemade BBQ sauce and continue grilling over indirect heat for another 8–10 minutes, turning and brushing with more sauce as it caramelizes. Finish over direct heat for the last minute or two, if desired, to create extra caramelization and grill marks. The chicken is done when an instant-read thermometer inserted into the thickest part reaches 175–185°F. Transfer the chicken to a platter, tent loosely with aluminum foil, and let it rest for 5–10 minutes before serving.
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