Gluten Free Grilled Chicken Thighs with BBQ Sauce
Smoky, caramelized, and dripping with a tangy homemade BBQ sauce, these grilled chicken thighs are the kind of dish that makes everyone hover around the grill. The bone-in, skin-on thighs stay incredibly juicy through a two-zone cooking method — starting over high heat for crispy skin, then finishing low and slow before getting a final hit of caramelized sauce right over the flames. BBQ sauce is one of those condiments that can quietly sneak in wheat-based thickeners or malt vinegar, so making your own from scratch here is a genuine win. This version uses tamari in place of regular soy sauce, which keeps the whole recipe safely free of gluten without sacrificing any of that deep, savory depth. Smoked paprika, garlic powder, apple cider vinegar, and a touch of brown sugar build a sauce that's bold, balanced, and just a little smoky. A smart move in the instructions — reserving a separate portion of sauce for serving so it never touches raw chicken — means every bite at the table is clean and safe. This one serves four and is absolutely built for a backyard dinner that nobody will forget.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
For the BBQ sauce
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp tamari
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. Rub them all over with the olive oil, then season evenly with the salt, black pepper, smoked paprika, and garlic powder. Let the thighs rest at room temperature for 30 minutes while you prepare the grill and sauce.
- 2
Combine the ketchup, apple cider vinegar, brown sugar, tamari, Worcestershire sauce, smoked paprika, onion powder, garlic powder, and cayenne (if using) in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside. Reserve about 1/3 cup of the sauce in a separate bowl for serving — do not use this portion for basting.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!