These juicy Blackstone BBQ chicken thighs are the ideal entree for your next backyard picnic. Each bite is tender and filled with savory spices and a warm brown sugar flavor. It’s taken to the next level by a generous brushing of your favorite barbecue sauce that’s caramelized to perfection. You can also pair this recipe with a wide variety of side dishes, which makes it the perfect meal for a crowd with varied preferences.
Blackstone BBQ Chicken thighs are an excellent last-minute dinner because this recipe is budget-friendly, the ingredients are simple, and they can be adapted to the spices you have on hand. While this recipe doesn’t require any marinating time, feel free to mix up the dry rub ahead of time. For extra bold flavor, you can even sprinkle it over the chicken and store it in the refrigerator to be ready for a speedy weeknight meal. You’ll love how much flavor these chicken thighs have and how little effort it takes to get a great meal on the table in less than 30 minutes.
Why You Should Try This Recipe
- Juicy: Chicken thighs naturally have more fat making them an excellent option for the Blackstone. The fat helps retain moisture resulting in a tender, juicy chicken thigh. This is especially useful when it comes to Blackstone cooking because the high heat can easily overcook leaner cuts of meat.
- Perfect for Summer: These Blackstone chicken thighs are the ideal accompaniment to classic summer dishes. From corn on the cob to sweet baked beans and creamy potato salad, this recipe is a versatile protein option for your next barbecue.
- Crowd pleaser: This dish is an instant crowd-pleaser. Kids and adults alike will enjoy the combination of seasoning. For a customizable experience, cook the chicken in dry seasoning only and give guests the option of using their preference of barbecue sauce. From spicy to fruity and even specialized regional options such as Texas-style and Kansas City-style barbecue sauces, the options are endless.
Ingredients in BBQ Blackstone Chicken Thighs
- 2 tablespoons brown sugar: Brown sugar adds sweetness to the dry rub and helps the surface caramelize.
- 1 teaspoon sea salt: Salt enhances the flavor of the chicken and balances the sweetness from the sugar.
- 1/2 teaspoon chili powder: Chili powder adds a mild spicy flavor to the dry rub.
- 1/2 teaspoon smoked paprika: Smoked paprika adds a deep smoky taste and a very subtle heat. Feel free to use regular paprika for a milder flavor.
- 1/2 teaspoon garlic powder: Minced garlic can easily be overcooked on the Blackstone. Garlic powder provides a convenient way to add a bold flavor without risking burning.
- 1/4 teaspoon onion powder: Onion powder adds a hint of sweetness to the dry rub without overpowering the mixture.
- 1/4 teaspoon dried oregano: Dried oregano provides a punch of herb flavor which balances the sweet-heat.
- 1/4 teaspoon ground black pepper: Ground pepper offers a subtle warmth.
- 1 pound boneless skinless chicken thighs: Boneless skinless chicken thighs are ideal for this recipe to keep things simple and easy. Feel free to use chicken breast as an alternative, just keep a close eye on the internal temperature to determine if you need to add or subtract cooking time.
- 3/4 cup barbecue sauce: Sweet and smoky storebought sauce creates a light glaze on the chicken thighs that ties together all the flavors of the dry rub for a high impact bite, every time.
- 2 tablespoons olive oil: Oil helps lock in moisture and helps the seasoning to stick to the chicken.
Instructions for making Blackstone Barbecue Chicken Thighs
1. Make the rub: Mix the brown sugar, salt, chili powder, paprika, garlic powder, onion powder, oregano, and pepper in a medium bowl.
2. Add oil: Pat the chicken thighs dry with a paper towel. Drizzle with olive oil.
3. Season the chicken: Sprinkle the spice mixture generously all over each chicken thigh and gently rub it in until well coated.
4. Prepare the Blackstone: Preheat the Blackstone to medium heat and oil as needed.
5. Begin cooking: Place the seasoned thighs onto the Blackstone. Cook for 3-4 minutes.
6. Flip the thighs: Turn the thighs and cook for an additional 3-4 minutes. Adjust the heat as necessary. The thighs should be beginning to brown without getting overly dark.
7. Add sauce and check for doneness: Reduce the heat to medium-low. Brush both sides of the chicken thighs generously with barbecue sauce. Continue cooking on each side for 2-3 additional minutes. When done, the internal temperature should be at least 165°F in the thickest part of each thigh.
8. Cool and serve: Let cool for 10 minutes, then serve warm.
Variations and Substitutions
- Try a different sauce: While this recipe calls for barbecue sauce, the dry rub flavors are versatile and complement a variety of flavors. Finish your chicken thighs with buffalo sauce, creamy chipotle sauce, or a unique gourmet barbecue sauce with elevated flavors.
- Use a premade rub: If you don’t have a lot of time or simply prefer not to deal with multiple spice bottles, you can always grab a premade barbecue rub. There are lots of flavorful options available that make an excellent seasoning for your Blackstone chicken thighs. For the best quality, read the label to ensure that the ingredients are herbs and spices rather than fillers and artificial flavors.
- Try it with chicken wings: This recipe also makes tasty chicken wings. To make wings on the Blackstone typically takes 20-25 minutes. Watch them closely to avoid burning, use tongs to occasionally flip them, and ensure they have an internal temperature of at least 165°F before taking them off the griddle.
Tips and Tricks Section for Making Blackstone BBQ Chicken Thighs
- Don’t skip the preheat- While it’s tempting to put your chicken on the Blackstone right away, giving it 5-10 minutes to warm up will produce better results. Putting the chicken on before it’s sufficiently heated can give it a dull color and affect the overall cooking time and texture.
- Ensure the thighs are flat: While chicken thighs can’t lay completely flat due to their cut, it’s important to make sure they aren’t folded up. Typically when you purchase a package, the ends are tucked under for a neat appearance. Be sure to fully open each piece and apply seasoning to all sides for the best results.
- Brush with barbecue sauce: A basting brush is ideal for spreading the barbecue sauce onto the chicken thighs. A spoon can be used in a pinch, but a brush is more convenient and produces a more even layer of sauce. I recommend a silicone brush because it’s easier to clean thoroughly after using it with raw meat.
Related Recipes
Blackstone BBQ Chicken Thighs
Equipment
- 1 Blackstone Griddle
Ingredients
- 2 tbsp brown sugar
- 1 tsp sea salt
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp ground black pepper
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3/4 cup barbecue sauce
Instructions
- Mix the brown sugar, salt, chili powder, paprika, garlic powder, onion powder, oregano, and pepper in a medium bowl.
- Pat the chicken thighs dry with a paper towel. Drizzle with olive oil.
- Sprinkle the spice mixture generously all over each chicken thigh and gently rub it in until well coated.
- Preheat the Blackstone to medium heat and oil as needed.
- Place the seasoned thighs onto the Blackstone. Cook for 3-4 minutes.
- Turn the thighs and cook for an additional 3-4 minutes. Adjust the heat as necessary. The thighs should be beginning to brown without getting overly dark.
- Reduce the heat to medium-low. Brush both sides of the chicken thighs generously with barbecue sauce. Continue cooking on each side for 2-3 additional minutes. When done, the internal temperature should be 165°F in the thickest part of each thigh.
- Let cool for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
