Description
Juicy, spice-packed chicken thighs with a crispy smoky glaze. Grilled to perfection using a quick marinade and citrus-infused smoke for tender, caramelized results. Easy enough for beginners and ideal for outdoor entertaining.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup BBQ sauce (store-bought or homemade)
1 tbsp paprika (smoked paprika preferred)
2 tbsp citrus juice (lemon or lime)
Instructions
Pat chicken dry with paper towels.
In a bowl, mix BBQ sauce, paprika, and citrus juice until combined.
Coat chicken thighs thoroughly with the marinade.
Preheat grill to 375°F (medium-high heat).
Wrap citrus juice-soaked paper towels in aluminum foil to create a smoke generator.
Place smoke bundle on grill to generate smoke, close lid, and let sit 5 minutes.
Grill chicken skin-side down for 30 minutes.
Turn thighs, brush with additional BBQ sauce, and cook 15 minutes more.
Remove from grill and let rest 10 minutes on a wire rack.
Notes
Apply sauce only in the final 5 minutes to prevent burning.
Use a meat thermometer to ensure thighs reach 165°F internal temperature.
Citrus-soaked paper towels enhance smokiness; substitute with wood chips if preferred.
Resting is critical to retain juices — avoid cutting into chicken immediately.
For teriyaki variation: Substitute BBQ sauce with teriyaki glaze for sweeter flavor, but smoke will be less intense.
- Prep Time: 15
- Cook Time: 45
- Category: Lunch & Dinner
- Method: Grilling
- Cuisine: American