Steal This Bbq Recipe
Get ready to fire up the grill with "Steal This BBQ Recipe," a foolproof guide to creating tender, smoky, and flavor-packed bone-in chicken thighs that will steal the spotlight at any cookout! This recipe features a bold dry rub made with smoked paprika, brown sugar, and a perfect blend of spices, ensuring each bite of chicken is juicy and irresistibly savory. Brushed with sticky BBQ sauce during the final moments on the grill, the chicken gains a caramelized glaze that’s pure summer perfection. Paired with buttery grilled corn on the cob and cool, fresh watermelon slices, this recipe delivers the ultimate balance of smoky, sweet, and refreshing flavors. Ready in just an hour, this BBQ feast is perfect for casual backyard gatherings or weeknight grilling adventures. Keyword-friendly and bursting with flavor, this is the BBQ recipe you’ll keep coming back to!
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Recipe Information
Ingredients
- 8 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Smoked paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Ground cumin
- 1 teaspoon Black pepper
- 1.5 teaspoons Kosher salt
- 2 tablespoons Olive oil
- 1 cup BBQ sauce (store-bought or homemade)
- 4 ears Corn on the cob
- 4 tablespoons Butter
- 0.5 teaspoon Salt
- 4 pieces Watermelon slices
Instructions
Pat the chicken thighs dry with paper towels to remove any excess moisture.
In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cumin, black pepper, and kosher salt to create the dry rub.
Rub each chicken thigh with olive oil, then coat generously with the dry rub. Ensure the spices are evenly distributed over the surface.
Preheat your grill to medium-high heat (about 375°F). Oil the grill grates lightly to prevent sticking.
Place the chicken thighs on the grill, skin-side down. Grill for 5-7 minutes on each side, rotating as needed to avoid burning. Continue cooking until the internal temperature reaches 165°F (about 25-30 minutes total).
During the last 5 minutes of cooking, brush the chicken thighs generously with BBQ sauce, flipping them as needed to caramelize the sauce slightly.
While the chicken is cooking, prepare the corn on the cob by wrapping each ear in aluminum foil with 1 tablespoon of butter and a sprinkle of salt.
Place the wrapped corn on the cooler side of the grill, turning occasionally, and cook for 15-20 minutes until tender.
Remove the chicken and corn from the grill and allow the chicken to rest for 5 minutes before serving.
Serve the chicken and corn alongside refreshing slices of watermelon for a perfect BBQ plate!
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 49.0 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
