Glazed Barbequed Chicken Thighs Recipe

bbq chicken thighs recipe

If you are looking for a really good grilled chicken recipe for the 4th of July; this is it. It does take a little extra time to put this recipe together, but it is well worth the effort. The chicken turns out tender, sticky, and delicious. The chicken thighs marinate in the spice rub for about an hour and they are slow cooked on the grill, with a wood chip packet adding a nice smoked flavor.

This is a great outdoor party or game day recipe. Give this Glazed Barbequed Chicken Thighs Recipe a try; it’s delicious. You and your guests will love it.


Glazed Barbequed Chicken Thighs Recipe
Recipe Type: Grilling
Author: Larry
Prep time:
Cook time:
Total time:
Serves: Makes 8

Glazed Barbequed Chicken Thighs Recipe

  • Author: Cullys Kitchen


  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon white pepper
  • 3 teaspoons garlic powder
  • 48 bone-in chicken thighs, trimmed
  • 1 disposable aluminum roasting pan (13 by 9-inch)
  • 1/2 cup plus 2 tablespoons bottled barbecue sauce
  • 1/2 cup chicken broth
  • 7 garlic cloves (6 sliced thin, 1 minced)
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Louisiana hot sauce
  • 2 tablespoons apple jelly
  • 1 1/2 cups wood chips


  1. In a small bowl mix together the 1 tablespoon sugar, salt, paprika, pepper, white pepper, and garlic powder. Separate 4 teaspoons of the spice mixture and set aside.
  2. Trim the chicken thighs and remove any excess fat. Rub the spice mixture left in the bowl into both sides of the chicken. Place the chicken skin side down into the roasting pan, cover, and let sit at room temperature for 1 hour.
  3. While the chicken is marinating in a medium size bowl mix together 1/2 cup barbecue sauce, broth, sliced garlic, Worcestershire sauce, and 2 tablespoons hot sauce.
  4. To make glaze place the apple jelly into a small bowl. Microwave the jelly for 30 seconds, to heat it; dissolving the jelly into liquid. Stir in the minced garlic, remaining 2 tablespoons barbecue sauce, remaining 1 tablespoon sugar, and remaining 1 tablespoon hot sauce into the jelly and set aside.
  5. Place wood chips in cold water to soak for at least 15 minutes. (I do this as soon as I start the recipe to make sure the wood is soaked well) place soaked chips on a piece of aluminum foil and fold into a packet. Using a knife slit holes in the top of the foil to let out the smoke.
  6. Place wood packet between the grates and primary burner. Preheat the grill on high heat covered for about 15 minutes or until wood packet starts to smoke. Leave the primary burner on high and shut all other burners off.
  7. Pour the barbeque mixture over the chicken and place the roasting pan on the cool side of the grill. Close grill covers and lets the chicken cook for 30 minutes. Remove the roasting pan from the grill. Using tongs place the chicken on the grill. Using a pastry brush – brush the chicken with the glaze and then sprinkle on some of the set-aside spice rubs. Grill for 15 minutes, flip chicken and repeat the glazing process. (I did this twice to get a good glaze on the chicken) continue cooking to an internal temperature of 175.F.
  8. Remove the chicken to a serving platter, cover with aluminum foil, and let rest 10 minutes before serving.

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Adapted from Cooks Country Magazine