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Caramelized BBQ Chicken Thighs

Caramelized BBQ chicken thighs with crispy skin and smoky, dark meat flavor. Grilled skin-side down, then basted with a sweet-tang BBQ glaze until caramelized and sticky.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs bone-in and skin-on
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1.5 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Method
 

Season and make the glaze
  1. Season the chicken thighs with salt, pepper, and olive oil.
  2. In a bowl, mix BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika until smooth.
Grill for crispy skin
  1. Preheat the grill to medium heat (around 350–400°F), keeping the lid closed between moves.
  2. Grill the chicken skin-side down for 8-10 minutes until the skin looks deeply golden and releases easily from the grates.
  3. Flip the thighs and grill for another 8-10 minutes until the second side has grill marks and the meat is partway cooked.
Caramelize with BBQ sauce
  1. Brush the thighs generously with BBQ sauce and grill for 5 more minutes per side, basting frequently so the glaze thickens.
  2. Continue grilling until the internal temperature reaches 165°F and the sauce is visibly caramelized and glossy, with dark smoky edges.

Notes

For the crispiest skin, resist flipping early—let the thighs sit skin-side down until they naturally release. Refrigerate leftovers in a sealed container for up to 4 days; reheat on a hot grill or skillet until warmed through. Freezing is not recommended because the caramelized sauce can lose its sticky texture. For a lighter option, use a low-sugar BBQ sauce to reduce added sugar while keeping the smoky paprika notes.