Description
Juicy, smoky BBQ chicken thighs with a homemade dry rub and mustard-based glaze, grilled to perfection. This easy recipe delivers bold flavors without overpowering the meat, ensuring tender and crisp results every time.
Ingredients
Chicken thighs
2 tbsp BBQ dry rub
1 tbsp olive oil
1 tbsp mustard
Instructions
Pat chicken thighs dry with paper towels
Rub olive oil under the skin to baste the meat
Season generously with dry rub, pressing it into the skin
Chill the chicken in the refrigerator for 30 minutes
Set grill for medium-high heat (500°F direct and 275°F indirect)
Grill skin-side down for 6-8 minutes to sear
Flip, brush mustard mixture on top, and move to indirect heat
Cover grill and cook for 30-40 minutes until internal temperature reaches 165°F
Rest chicken for 10 minutes on a wire rack
Notes
Use bone-in, skin-on thighs for optimal juiciness
Avocado oil is recommended for higher smoke point if desired
Apply mustard glaze only in the final 10 minutes to avoid burning
Avoid flipping chicken more than 1-2 times per side
Dry rubs stay fresh up to 72 hours in the refrigerator
Resting on a rack preserves juices better than resting on a plate
- Prep Time: 30
- Cook Time: 150
- Category: Lunch & Dinner
- Method: Grilling
- Cuisine: American