Juicy Gas BBQ Chicken Thighs — Crispy, Simple, Irresistible
These juicy gas BBQ chicken thighs are the definition of simple done right. Cooked using a low-and-slow, two-zone method on a gas grill, they deliver beautifully crisp skin with tender, flavour-packed meat inside.
With just olive oil, sea salt and cracked pepper (plus optional smoked paprika), this fuss-free recipe proves you don’t need complicated marinades to achieve BBQ restaurant quality at home. Perfect for warm evenings, weekend cooks, or when you need a reliable crowd-pleasing main.
If you’re new to two-zone cooking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.
For accurate cooking times and safe doneness, use our Smoker Time Calculator to avoid overcooking.
Prep Time
10 mins
Cook Time (hours)
1hrs
Cook Time (minutes)
45mins
Servings
4
Cuisine:
British
Course:
Main
Difficulty:
Easy
Keyword:
crispy chicken thighs gas BBQ
Author:
Kitchen Sizzlers
Cooking Temp
210
Ingredients
8 bone-in, skin-on chicken thighs (approx. 1.2 kg)
2 tbsp olive oil
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tsp smoked paprika (optional) or your favourite BBQ dry rub
Chef’s Notes
Use a reliable digital temperature probe to eliminate guesswork. Chicken is safely cooked at 75°C internal temperature, but dark meat remains juicy even slightly higher.
Avoid blasting all burners on full power. Turning off every other burner creates a stable two-zone setup and reduces flare-ups.
If flare-ups occur, move the chicken to the cooler zone immediately rather than closing the lid fully.
For extra flavour, brush lightly with melted butter during the final 5 minutes.
Serve with slaw, grilled flatbreads or charred vegetables.
Equipment Used
Method
Preheat your gas BBQ to low-medium heat (around 200–220°C).
Clean and lightly oil the grill grates.
Pat the chicken thighs completely dry to encourage crispy skin.
Coat evenly with olive oil and season with salt, pepper and paprika if using.
Sear & Crisp
Place the thighs skin-side up over direct heat.
Grill for 5–6 minutes until the skin starts to turn golden and crisp.
Finish Over Indirect Heat
Flip the thighs and cook for 4–5 minutes on the second side.
Move the chicken to an indirect heat zone (leave one or two burners off to create a cooler area).
Close the lid and cook for 10–12 minutes until internal temperature reaches at least 75°C in the thickest part.
Optional Final Crisp
If needed, briefly return to direct heat for 1–2 minutes per side to maximise crispness.
Remove from the grill and rest for 5 minutes before serving.
Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:
kitchensizzlers.com/bbq-smoker-time-calculator/