the Recipe That Started Home-Cook-Grill

Every good food story starts with something sizzling.

For me, HomeCookGrill began one evening when the Florida heat lingered just long enough to beg for dinner outdoors. Curtis, my husband fired up the grill, the girls were chasing bubbles on the patio, and we tossed a few chicken thighs in a bowl with my homemade green seasoning — fresh herbs, garlic, and that hint of island flavor that always reminds me of home.

That moment — the sound of the grill hissing, the smell of smoke and herbs — is exactly what I wanted HomeCookGrill to capture: flavor, fire, and family.

And this BBQ chicken recipe? It’s the one that made me say, “Okay, this deserves its own page.”

Why You’ll Love This BBQ Chicken

This isn’t just any grilled chicken — it’s double-sauced, smoky, and perfectly sticky.
Each bite hits you with layers of flavor:

Green seasoning brings fresh herbs, garlic, and citrus.
Hunter’s Smoked Rub gives that slow-smoked depth.
And the homemade BBQ glaze ties it all together with sweet, tangy perfection.

It’s quick enough for weeknights but impressive enough for guests. And yes, those glossy, flame-kissed thighs look just as good on camera as they taste in real life.

ingredients You’ll Need

For the Chicken

6 bone-in, skin-on chicken thighs
1 tbsp olive oil
4 tbsp green seasoning (your signature herb-garlic blend)
1 ½ tsp Hunter's BBQ & Cooking Seasoning Duo
1 tbsp garlic powder and onion powder
1 tsp salt
2 tsp black pepper

For the Homemade BBQ Glaze

1 cup ketchup
¼ cup brown sugar
2 tbsp apple cider vinegar
2 tbsp honey (or maple syrup)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tbsp Hunters Caribbean mustard
Dash of hot sauce (optional, for a little kick)

Step-by-Step: How to Get That Perfect Grill Glaze

1. Make the Glaze

In a small saucepan, whisk all BBQ sauce ingredients.
Bring to a simmer and cook 6–8 minutes until glossy and slightly thickened.
Tip: for an extra layer of flavor, stir in ½ tsp of green seasoning before turning off the heat.

2. Prep the Chicken

Pat the chicken thighs dry — moisture prevents a good crust.
Toss with olive oil, green seasoning, dry seasonings, salt, and pepper.
Let sit at least 20 minutes while the grill heats (this helps the rub “set”).

3. Preheat the Grill

Bring your grill to medium-high heat (around 400°F).
Oil the grates lightly — I use a paper towel dipped in oil and tongs to swipe across the surface.

4. Grill the Chicken

Place chicken skin-side down first to get that crispy, golden crust.
Grill 8–14 minutes, flip, then start basting with your BBQ glaze.
Brush, flip, brush again — that’s the “double-sauce” magic that builds shine and depth. Cook another 5–6 minutes, or until internal temp hits 165°F.

5. Rest and Finish

Remove from grill, cover loosely, and let rest 5–10 minutes.
Right before serving, hit it with one more light brush of glaze for that glossy finish.

Grill Tips

1. Let your seasoning sit.
That 20-minute rest after seasoning makes all the difference — it helps the flavors penetrate the meat and forms that crave-worthy crust.

2. Don’t skip the flip.
Double-saucing means brushing, flipping, and brushing again. It’s messy, but that’s where the caramelization happens.

3. Use indirect heat to finish.
If your chicken’s getting dark too fast, move it to the cooler side of the grill. This keeps the inside juicy while the outside stays sticky and crisp.

4. For extra smoke flavor:
Throw some pre soaked wood chips onto the grill. Even gas grill users can do this with a small foil packet, an instant backyard smoker.

5. Balance your sauce.
If your BBQ glaze gets too thick, thin it with 1 tbsp water or a splash of vinegar my husband always uses a beer and claims its the family secret. This makes for elite brushing — it spreads better and caramelizes evenly.

Serving Suggestions

Serve these smoky thighs with grilled corn, baked mac and cheese, or a simple salad.
They also reheat beautifully — slice leftovers for BBQ chicken wraps, sliders, or bowls.

Pro Tip: If you’re hosting, brush on one last coat of sauce right before serving.

FAQs

Can I use boneless thighs or chicken breasts?
Yes! Boneless thighs cook faster (about 4 minutes per side). Chicken breasts need less direct heat — keep them on the cooler side of the grill.

Can I bake this instead?
Absolutely. Bake at 400°F for 30–35 minutes, then broil for 2–3 minutes to caramelize the glaze.

Can I make the sauce ahead of time?
Yes — it stores in the fridge for up to a week. The flavor actually deepens as it sits!

Final Thoughts

There’s something about a grill that turns dinner into an experience — the smoke, the sound, the anticipation.
This Double-Sauced BBQ Chicken is everything I love about cooking: simple ingredients, layered flavor, and a meal that brings everyone outside to the table.

If you try this one, tag me at @HomeCookVibe and @HomeCookGrill — I want to see those char marks and glossy sauce!

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Double-Sauced BBQ Chicken Thighs with Homemade Glaze, Green Seasoning & Hunter’s Smoked Rub