What’s perfect with homemade barbecue sauce? How about some grilled chicken? Yup, it’s definitely summer now!
Grilled Chicken Thighs with Homemade Barbecue Sauce
Yield: 3 to 5 servings
2 ½ pounds boneless skinless chicken thighs
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
One batch of homemade barbecue sauce*
Pat the chicken thighs dry and season with salt and pepper. Let sit out at room temperature for 30 minutes.
Place half of the barbecue sauce in a small bowl. Refrigerate the other half for enjoying later!
Heat the grill to a medium-high flame. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.
Using tongs, add the chicken thighs to the grill. Do not reposition the chicken once on the grill. Set a timer and cook the chicken for 2 minutes. Flip the thighs and continue cooking for another 2 minutes.
Flip again and brush with homemade barbecue sauce. Then set your timer for 2 minutes. After 2 minutes, flip again and brush with sauce. Set your timer and cook for an additional 2 minutes.
Depending on the thickness of your chicken thighs and the heat of your grill (including hot and cold spots on your grill), you will continue the process of flipping, brushing and cooking for 2 minutes anywhere between 16 and 22 minutes.
How do you know when the thighs are done? Place a digital thermometer into the thickest part of the thigh. You are looking for an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a thermometer, go grab one online or at your local kitchen store. (This thermometer is my favorite – by ThermoWorks.) If you find yourself without a digital thermometer, you can also test doneness by cutting into the thighs; the juices should run clear.
Remove the chicken and place on a cutting board to rest for 10 minutes.
*If there is any leftover barbecue sauce in the small bowl that you have been brushing the chicken, be sure to discard to avoid any cross contamination. You can use your reserve batch if you want some extra for serving.
Chef Nathan Lyon 