Variation
Peach Jalapeno: Add 2 tbsp of peach preserves to the glaze for a fruitier profile.
Dinner · Main Course · Grilling · American
Barbecue Chicken Thighs With Jalapeno Glaze
Succulent barbecue chicken thighs finished with a vibrant, spicy jalapeno glaze for the perfect balance of smoke and heat.
Prep
15 min
Cook
35 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Preparation and Glaze
- 1
Season the Meat
Pat the chicken thighs dry with paper towels. Rub with olive oil and then evenly coat with the paprika, garlic, onion, salt, and pepper.
Tip: Drying the skin is the secret to getting it crispy rather than rubbery.
- 2
Mix the Glaze
In a small saucepan over low heat, combine the BBQ sauce, minced jalapenos, honey, vinegar, and mustard. Simmer for 5 minutes until thickened slightly.
Tip: For less heat, remove the seeds and white membranes from the jalapenos before mincing.
How to Make Barbecue Chicken Thighs With Jalapeno Glaze
Total time: 50 min · Yields 4 servings
- 1
Preheat the Grill
Set your grill to medium-high heat, approximately 200 C. Clean the grates thoroughly and lightly oil them to prevent sticking.
- 2
Sear Skin Side Down
Place the chicken thighs skin-side down on the direct heat zone. Grill for 5 to 7 minutes until the skin is golden brown and releases easily from the grate.
- 3
Flip and Indirect Cook
Flip the chicken and move it to a cooler, indirect heat zone of the grill. Cover and cook for another 20 to 25 minutes, or until the internal temperature reaches 70 C.
- 4
Apply the Glaze
Generously brush the jalapeno glaze over the chicken. Flip once more and cook for 2 to 3 minutes per side until the sauce is bubbling and slightly charred.
- 5
Rest and Serve
Remove the chicken from the grill when the internal temperature hits 74 C. Let the meat rest for 5 minutes to allow the juices to redistribute before serving.
Chef's Tips
- Use a meat thermometer to ensure the thighs reach 74 C for safety and texture.
- If using a charcoal grill, pile the coals to one side to create distinct heat zones.
- Avoid glazing too early, as the sugar in the BBQ sauce will burn before the chicken is cooked through.
What to Serve with Barbecue Chicken Thighs With Jalapeno Glaze
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled corn on the cob.
- Pair with a crisp apple slaw to cut through the richness.
- Place over a bed of cilantro lime rice.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Extra Spicy: Add a pinch of cayenne pepper to the dry rub.
Variation
Skinless: You can use skinless thighs, but reduce the direct searing time by 2 minutes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 175 C oven to maintain skin texture.
Further reading
Frequently asked questions
Why are barbecue chicken thighs better than breasts for grilling?
Thighs contain more fat and connective tissue, which keeps them moist and tender under high grill heat, whereas breasts dry out quickly.
Can I make barbecue chicken thighs in the oven?
Yes, bake at 200 C for 30 minutes, then glaze and broil for 2-3 minutes until caramelized.
How do I prevent the jalapeno glaze from burning?
Only apply the glaze during the last 5 to 10 minutes of cooking. The high sugar content in BBQ sauce chars quickly.
Is this recipe very spicy?
It has a medium kick. You can control the heat by removing the jalapeno seeds or using fewer peppers in the glaze.
Can I use frozen chicken for this recipe?
Yes, but ensure the chicken is completely thawed and patted dry before seasoning to ensure the rub sticks and the skin crisps.
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