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Caramelized BBQ Chicken Thighs

Caramelized BBQ chicken thighs with crispy, skin-side-down grill marks and a smoky-sweet sauce that turns glossy. This easy grilling method brings dark meat to juicy tenderness while the BBQ sauce caramelizes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 chicken thighs bone-in and skin-on
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1 tbsp olive oil
BBQ sauce
  • 1.5 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Season chicken thighs with salt, black pepper, and olive oil until evenly coated.
  2. Mix BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika until smooth and pourable.
Grill and caramelize
  1. Preheat grill to medium heat and let grates heat up.
  2. Grill chicken skin-side down for 8-10 minutes until the skin is deeply golden and crisp, with visible grill marks forming.
  3. Flip and grill for another 8-10 minutes, continuing to crisp the second side.
  4. Brush generously with BBQ sauce and grill for 5 more minutes per side, basting frequently so the surface turns sticky and caramel-brown.
  5. Continue cooking until internal temperature reaches 165°F and the sauce is caramelized, glossy, and slightly thickened.

Notes

For the crispiest skin, start with dry thighs and avoid moving them during the first 8–10 minutes. Refrigerate leftovers in a sealed container for up to 4 days; freeze cooked thighs for up to 2 months. For a lower-sugar option, use a reduced-sugar BBQ sauce instead of regular BBQ sauce and keep the brown sugar the same for proper caramelization.