Tender Grilled BBQ Chicken Thighs Recipe Perfect for Summer BBQs with Corn on the Cob

Let me tell you, the smoky scent of barbecue sauce caramelizing on juicy chicken thighs, mingling with the sweet aroma of fresh corn grilling on the cob, is pure summer magic. The first time I fired up the grill for these tender grilled BBQ chicken thighs with corn on the cob, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’ve stumbled on a recipe that’s going to be a go-to for years to come.

I remember when I was knee-high to a grasshopper, my family’s backyard barbecues were the highlight of every summer. Years ago, I tried to recreate that nostalgia, and this grilled BBQ chicken thigh recipe was born. Honestly, I wish I’d discovered it way sooner. My family couldn’t stop sneaking the chicken off the grill, and I can’t really blame them. The corn on the cob, brushed with a hint of butter and spices, rounds out the meal perfectly.

You know what makes this combo so dangerously easy? It’s the perfect balance of smoky, sweet, and tender, all wrapped up in a hassle-free cooking experience. Whether you’re planning a weekend cookout, a sweet treat for your kids, or just want to brighten your Pinterest recipe board, these tender grilled BBQ chicken thighs with corn on the cob have got your back. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and casual summer dinners alike. Trust me, it feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless cookouts and summer nights, here’s why these tender grilled BBQ chicken thighs with corn on the cob stand out:

• Quick & Easy: Ready in under 45 minutes, this recipe is perfect for busy weeknights or last-minute BBQ cravings.
• Simple Ingredients: No need for fancy trips to specialty stores—you’ll probably already have everything in your pantry and fridge.
• Perfect for Summer Gatherings: Ideal for backyard barbecues, potlucks, or casual dinners with friends and family.
• Crowd-Pleaser: Kids and adults alike rave about the juicy chicken and perfectly grilled corn.
• Unbelievably Delicious: The combo of smoky, sweet BBQ glaze and tender, juicy chicken thighs hits all the comfort food notes.

This isn’t just any BBQ chicken recipe. The secret? Marinating the thighs for just the right amount of time to lock in moisture and flavor, plus a perfectly balanced homemade BBQ sauce that strikes the ideal blend of tangy and sweet. The corn on the cob is brushed with a zesty spiced butter that makes it sing alongside the chicken.

Honestly, this recipe makes you close your eyes after the first bite—that kind of pure satisfaction. It’s comfort food done right: quick, fuss-free, but full of soul. Whether you’re impressing guests or just treating yourself, this is the recipe that turns simple grilling into a memorable meal.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and juicy, tender texture without the fuss. Most are pantry staples, and the fresh corn adds that seasonal summer vibe.

• For the Chicken Thighs:
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g) – I prefer organic or free-range for best flavor
  • 2 tablespoons olive oil (adds richness and helps the marinade stick)
  • 1 teaspoon smoked paprika (for that smoky depth)
  • 1 teaspoon garlic powder (use fresh if you like a stronger punch)
  • Salt and freshly ground black pepper, to taste
• For the BBQ Sauce:
  • 1 cup ketchup (I recommend Heinz for a classic flavor)
  • 2 tablespoons apple cider vinegar (balances sweetness)
  • 2 tablespoons brown sugar (adds caramelized sweetness)
  • 1 tablespoon Worcestershire sauce (for umami)
  • 1 teaspoon chili powder (optional, for a subtle kick)
  • 1 teaspoon mustard powder (adds tang)
• For the Corn on the Cob:
  • 4 ears fresh corn, husked
  • 3 tablespoons unsalted butter, melted (use dairy-free if needed)
  • 1/2 teaspoon smoked paprika (to complement the chicken)
  • Salt, to taste

If fresh corn isn’t in season, frozen corn on the cob works too—just thaw it before grilling. For a gluten-free option, this recipe is naturally safe, but double-check your Worcestershire sauce brand if that’s a concern. I’ve even swapped out the BBQ sauce for a spicy chipotle version when I wanted a little extra heat. Feel free to experiment!

Equipment Needed

• Grill (gas or charcoal) – charcoal adds a lovely smoky flavor, but gas is quick and convenient
• Mixing bowls – for marinating chicken and mixing BBQ sauce
• Basting brush – essential for applying the BBQ sauce evenly
• Tongs – for easy flipping and handling chicken and corn
• Meat thermometer (optional but highly recommended) – to check chicken’s internal temperature for perfect doneness
• Aluminum foil – handy for wrapping corn or resting the chicken

If you don’t have a grill, a grill pan works in a pinch, though you won’t get quite that smoky char. Personally, I like using a cast-iron grill pan for indoor cooking when weather doesn’t cooperate. For budget-friendly setups, a small portable grill works wonders too, and clean-up is a breeze with disposable foil trays.

Preparation Method

1. Prepare the BBQ Sauce: In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, and mustard powder until smooth. Set aside to let the flavors meld while prepping the rest. (About 5 minutes)
2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Rub olive oil all over, then season with smoked paprika, garlic powder, salt, and pepper. Place the thighs in a shallow dish or resealable plastic bag, pour half of the BBQ sauce over, and toss to coat evenly. Let marinate in the fridge for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat the Grill: Get your grill to medium-high heat (about 375°F / 190°C). Oil the grates lightly to prevent sticking.
4. Grill the Chicken: Place chicken thighs skin-side down on the grill. Cook for 6-8 minutes until the skin crisps up and gets those beautiful grill marks. Flip, then baste with more BBQ sauce. Cook an additional 6-8 minutes, basting once or twice more. Chicken is done when the internal temperature reaches 165°F (74°C). (Total cook time: 12-16 minutes)
5. Prepare the Corn: While chicken cooks, brush corn ears with melted butter mixed with smoked paprika and salt. Once chicken is halfway done, place corn on the grill. Turn every 2-3 minutes until kernels are tender and lightly charred, about 10-12 minutes.
6. Rest the Chicken: Remove chicken from the grill and let it rest for 5 minutes to lock in juices—this is key to tender thighs.
7. Serve: Plate chicken thighs with grilled corn ears, brush with remaining BBQ sauce, and enjoy!

Pro tip: Keep an eye on flare-ups from dripping sauce—it can burn quickly. If that happens, move chicken to a cooler part of the grill briefly. Also, don’t rush flipping—letting the chicken develop a nice crust before turning makes all the difference.

Cooking Tips & Techniques

When it comes to grilling chicken thighs, patience is your best friend. Rushing the cook or flipping too often can lead to dry meat. Let the chicken sit skin-side down long enough to crisp up; that’s where the flavor magic happens.

Marinating for at least 30 minutes helps tenderize and infuse the meat, but don’t go overboard—over-marinating can break down the texture too much. Using a meat thermometer is a game-changer. Nothing beats knowing your chicken is perfectly cooked without guessing.

For the corn, keep those ears turning regularly. You want even char without burnt spots. Brushing the corn with seasoned butter rather than plain butter adds layers of flavor that complement the BBQ chicken beautifully.

One mistake I’ve learned the hard way: don’t slather BBQ sauce on too early or you’ll get burned sugars on the grill. Save most of the sauce for basting during the last few minutes of cooking.

Multi-task by prepping your sauce and corn while the chicken marinates—this keeps the process smooth and stress-free. And if the weather turns, you can finish cooking chicken in the oven at 400°F (200°C) for 10 minutes after searing on the grill for a smoky finish.

Variations & Adaptations

• Spicy Kick: Add cayenne pepper or chipotle powder to the BBQ sauce for a smoky heat that wakes up your taste buds.
• Herb-Infused: Mix fresh herbs like thyme or rosemary into the marinade for a fragrant twist that brightens the smoky flavor.
• Gluten-Free & Paleo: Use coconut aminos instead of Worcestershire sauce and swap brown sugar for maple syrup or honey for a natural sweetener.
• Vegetarian Version: Grill thick slices of portobello mushrooms brushed with the BBQ sauce and serve with corn on the cob for a satisfying plant-based meal.
• Oven-Baked Option: If grilling isn’t possible, bake the marinated chicken thighs at 425°F (220°C) for about 25-30 minutes, then broil for 2-3 minutes to caramelize the sauce.

Personally, I once tried a honey-lime BBQ glaze for a summer twist that was a huge hit at a picnic. Don’t be afraid to get creative—the key is balancing that sweet, tangy, smoky trio.

Serving & Storage Suggestions

Serve your tender grilled BBQ chicken thighs hot off the grill, ideally with the corn still warm and buttery. A sprinkle of fresh chopped parsley or cilantro adds a pop of color and freshness. Pair with simple sides like coleslaw, potato salad, or grilled veggies to round out the meal.

Leftovers? Store chicken and corn separately in airtight containers in the fridge for up to 3 days. When reheating, gently warm chicken in the oven at 325°F (160°C) covered with foil to keep it moist. Corn can be reheated on the grill or in a microwave wrapped in a damp paper towel.

Flavors actually deepen if you make the chicken a day ahead—just reheat gently and brush with fresh BBQ sauce before serving. It’s a perfect make-ahead option for busy summer days.

Nutritional Information & Benefits

This recipe offers a balanced profile with protein-rich chicken thighs and nutrient-packed corn on the cob. Each serving provides approximately 350-400 calories, with good amounts of protein (about 28g) and healthy fats from olive oil and chicken skin.

Chicken thighs are a great source of iron and B vitamins, while corn adds fiber and antioxidants like lutein. The homemade BBQ sauce keeps added sugars in check compared to store-bought versions.

This meal fits well into gluten-free and moderate low-carb diets if you watch the sugar in the BBQ sauce. For dairy-free needs, swap butter on corn with olive oil or a plant-based spread.

From a wellness perspective, this recipe balances indulgence and nutrition, giving you a hearty, satisfying meal that fuels summer fun without guilt.

Conclusion

These tender grilled BBQ chicken thighs with corn on the cob are a no-fuss recipe that delivers big on flavor and nostalgia. Perfect for any summer BBQ, they bring people together with juicy, smoky chicken and sweet, buttery corn that feels like a celebration on a plate.

Feel free to tweak the spices, adjust the BBQ sauce sweetness, or swap in your favorite sides to make it truly yours. Honestly, this recipe holds a special place in my heart because it’s as much about the memories as the meal.

If you try it, please share your thoughts or any fun twists you’ve added—I love hearing how you make this recipe your own! Here’s to many sun-soaked gatherings and delicious bites ahead.

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs cook faster—reduce grilling time to about 6-8 minutes per side. Just watch closely to avoid drying out.

How do I prevent the BBQ sauce from burning on the grill?

Brush on the sauce during the last few minutes of grilling rather than at the start. Also, use indirect heat or move chicken to a cooler grill spot if flare-ups happen.

What’s the best way to tell when chicken thighs are done?

The safest bet is a meat thermometer. Chicken is done at 165°F (74°C). The juices should run clear, and meat should feel firm but juicy.

Can I make the BBQ sauce ahead of time?

Yes! The sauce keeps well in the fridge for up to a week. Making it ahead actually helps the flavors meld beautifully.

Any tips for grilling corn on the cob perfectly?

Keep turning the corn every 2-3 minutes to avoid burning. Brushing with seasoned butter before and after grilling adds flavor and keeps kernels moist.

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