Description
This Summer Grilling Recipe features juicy, flavorful bone-in chicken thighs marinated with a blend of spices, lemon juice, and olive oil. Cooked on a two-zone grill, the chicken is perfectly seared and tender, then brushed generously with barbecue sauce for a smoky, tangy finish that’s perfect for outdoor gatherings and warm-weather meals.
Ingredients
Scale
Chicken and Marinade
- 4 pounds of bone-in chicken thighs
- Juice of 1 lemon
- 3 tablespoons olive oil
Spice Blend
- 2 teaspoons kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Sauce
- 3/4 cup barbecue sauce
Instructions
- Prepare the chicken: Pat the chicken thighs dry using paper towels and place them in a large baking dish, either aluminum or ceramic, ensuring even spreading.
- Marinate with lemon juice: Squeeze the juice of one lemon over the chicken, coating both sides thoroughly. Rub the juice in and let the chicken sit for 5 minutes to begin tenderizing.
- Add olive oil: Pour the olive oil over the chicken thighs and rub it evenly on both sides to provide moisture and help the spices adhere.
- Mix spices: Combine kosher salt, ground mustard, garlic powder, paprika, chili powder, onion powder, dried thyme, dried oregano, and ground black pepper in a small bowl, stirring until fully blended.
- Season the chicken: Sprinkle the spice mixture evenly over the chicken and rub it into both sides, ensuring thorough coverage. Cover the dish with plastic wrap and refrigerate for 2 hours to allow flavors to develop.
- Prepare the grill: Remove the chicken from the refrigerator. Heat one side of the grill to high (400-600°F) while keeping the other side unheated, setting up a two-zone grilling environment.
- Sear the chicken: Place chicken thighs skin side up (bone side down) on the hot side of the grill with the lid closed. Cook for 4 minutes, then flip and cook for an additional 4 minutes to develop a crispy exterior.
- Indirect cook: Move the chicken to the cool side of the grill, bone side down, closing the lid. Cook for 2-3 minutes until the internal temperature reaches 160°F, promoting even cooking without burning.
- Apply barbecue sauce: Brush the chicken thighs with barbecue sauce on one side, flip and brush the other side. Continue flipping and coating until all the sauce is applied, creating a flavorful glaze.
- Finish grilling: Return the chicken to the hot side of the grill and cook until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
Notes
- Use an instant-read thermometer to accurately measure chicken’s internal temperature for safety and juiciness.
- Bone-in thighs retain moisture better during grilling, resulting in a tender texture.
- Allow the chicken to rest for 5 minutes after cooking before serving to let juices redistribute.
- If you prefer spicier chicken, increase the chili powder slightly or add cayenne pepper.
- Adjust cooking times based on grill temperature and chicken size; always rely on temperature rather than time alone.
