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Crispy Grilled Chicken Thighs Recipe with Creamy White BBQ Sauce Made Easy

crispy grilled chicken thighs - featured image
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This recipe features crispy grilled chicken thighs paired with a tangy, smoky creamy white BBQ sauce. It’s quick, easy, and perfect for casual dinners or gatherings.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2 pounds / 900 g)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels.
  2. In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and apple cider vinegar.
  3. Toss the chicken thighs in the mixture until evenly coated.
  4. Let them marinate at room temperature for 20 minutes or refrigerate for up to 2 hours.
  5. While the chicken marinates, whisk together mayonnaise, apple cider vinegar, Dijon mustard, horseradish, garlic powder, onion powder, and honey in a bowl.
  6. Season the sauce with salt and pepper to taste, cover, and refrigerate until ready to serve.
  7. Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat a grill pan over medium-high heat on the stove.
  8. Place the chicken thighs skin-side down on the grill and cook undisturbed for 7-8 minutes to develop crispy skin.
  9. Flip and grill for another 7-10 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
  10. Transfer the grilled chicken to a plate and let rest for 5 minutes.
  11. Serve with a generous drizzle or dollop of the creamy white BBQ sauce.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid flipping often to develop a crust. Rest chicken after grilling to keep juices locked in. The sauce can be made ahead and refrigerated to meld flavors. For indoor cooking, use a grill pan or cast iron skillet and finish in the oven if needed. Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain crispy skin.

Nutrition

Keywords: grilled chicken thighs, crispy chicken, white BBQ sauce, creamy BBQ sauce, easy chicken recipe, summer grilling, backyard BBQ, smoky chicken

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