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

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Juicy, smoky grilled BBQ chicken thighs paired with buttery, spiced corn on the cob make a perfect, easy summer meal that’s ready in under 45 minutes.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon mustard powder
  • 4 ears fresh corn, husked
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon smoked paprika
  • Salt, to taste

Instructions

  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.
  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 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).
  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.
  7. Serve: Plate chicken thighs with grilled corn ears, brush with remaining BBQ sauce, and enjoy!

Notes

Avoid slathering BBQ sauce too early to prevent burning sugars. Use indirect heat or move chicken to cooler grill spots if flare-ups occur. Let chicken rest after grilling to lock in juices. Use a meat thermometer for perfect doneness. Frozen corn can be used if fresh is unavailable. For dairy-free, substitute butter with olive oil or plant-based spread.

Nutrition

Keywords: BBQ chicken, grilled chicken thighs, summer BBQ, corn on the cob, barbecue sauce, grilled corn, easy BBQ recipe, family dinner

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