BBQ Chicken Thighs

Grillstock ‘Competition Style’ Chicken Thighs

  • serves 4-6
  • Easy

Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make an authentic South Carolina BBQ sauce and their secret BBQ rub.



  • whole chicken thighs 12
  • South Carolina BBQ sauce 250ml (see below)

Grillstock chicken rub

  • sea salt 2 tbsp
  • brown sugar 2 tbsp
  • paprika 2 tbsp
  • garlic salt 1 tbsp
  • celery salt 1 tbsp
  • chilli powder 2 tsp
  • black pepper 1 tsp

South Carolina BBQ sauce

  • French’s American mustard 240ml
  • English mustard 2 tbsp
  • runny honey 150ml
  • cider vinegar 60ml
  • ketchup 2 tbsp
  • soft brown sugar 1 tbsp
  • Worcestershire sauce 2 tsp
  • Frank’s Red Hot sauce (or other American hot sauce) 1 tsp


  • Step 1

    To make the BBQ sauce mix all the ingredients and keep chilled until you need it. You’ll use half for this recipe and the rest will keep for a couple of weeks.

  • Step 2

    Mix all the rub ingredients.

  • Step 3

    Dust the chicken thighs all over with the chicken rub.

  • Step 4

    Roll the thighs so the skin is taught then pack tightly into a disposable foil roasting dish, skin side up.Dab a knob of butter on the top of each thigh and sprinkle on more rub.

  • Step 5

    If using a smoker set it to cook at 110C (225F) and smoke the thighs in the tray for around 1.5hrs. Remove carefully from the tray then keep cooking on the bars of your smoker for a further hour or until cooked.

  • Step 6

    If using a regular BBQ put the tray of thighs over indirect heat for 30 minutes adding a handful of BBQ chips to the coals and closing the lid to create smoke. Tranfer the thighs directly on the BBQ grill, cooking for another 15-20 minutes or until cooked through.

  • Step 7

    To finish, pour the BBQ sauce in to a pot and dunk in the hot thighs, shaking off any drips before serving.