Print This Recipe Written by Chacha on Jul 2nd, 2012 in Barbecue, Bone-In Thigh, Grilled, Meats, Poultry, Recipe | No Comments

Servings: 4


  • 8 bone-in or boneless chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Vegetable oil, to oil grill
  • BBQ sauce, recipe follows

Special Equipment

  • Spray bottle, to mist fire with water if needed


Season the chicken well with salt and pepper and set aside while preparing the BBQ sauce.

Brush chicken liberally with the BBQ sauce. Set remaining the BBQ sauce aside to baste chicken while grilling it.

Let chicken sit at room temperature, for 1 hour.

Preheat an outdoor gas grill or charcoal grill to medium heat.

Position cooking grate over coals, cover grill, and let grate heat up, about 2 minutes. Scrape grate clean with grill brush. Brush the grill grates generously with oil. Place chicken over coals and grill, covered, basting occasionally with the BBQ sauce, about 10 to 12 minutes per side (7 to 10 minutes for boneless). (Note: If constant flare-ups occur, slide chicken to cooler side of grill and mist fire with water from spray bottle.)

Transfer the chicken to a serving platter and let rest for 5 minutes under a tent of aluminum foil. Serve.

For the BBQ Sauce:

  • 1/2 cup good-quality prepared yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1 1/2 tablespoons mustard powder
  • 2 teaspoons hot sauce (preferably Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 3 cloves garlic,  smashed, peeled, and finely minced
  • 3 tablespoons grated yellow onion
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste

In a large bowl, whisk the mustards, vinegar, sugar, hot sauce, Worcestershire sauce, garlic, onion, butter, salt and pepper to taste.

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