Fire Day Friday: Dip and Flip Grilled Chicken

With Labor Day weekend coming soon, a lot of grills will be firing up for their last hoorahs of the summer. Here’s an easy way to grill chicken with the rich flavor of bbq sauce without burning the sauce while grilling. 

Dip and Flip Grilled Chicken
Source:  NibbleMeThis
4 chicken thighs, boneless, skinless
1 tsp smoked paprika
½ tsp Kosher salt
½ tsp black pepper, ground
½ tsp garlic powder

Dipping Sauce
½ cup bottled sweet BBQ sauce (Blues Hog, KC Masterpiece are our favorites)
½ cup apple cider vinegar
½ tsp salt
½ tsp black pepper
Mix rub ingredients together.  Mix dipping sauce ingredients together.
Sprinkle the rub on both sides of the chicken thighs.
Preheat your charcoal grill to 400f. Set the dipping sauce in a shallow pan on the grill.
Grill the chicken for 3 minutes. Then flip and grill another 3 minutes.
Now dip each piece into the dipping sauce and then flip back to the grill. 
Cook for another 6 minutes. During this time, continue dipping and flipping the chicken every 1-2 minutes. You are cooking the dipping sauce onto the chicken in layers.
Pull the thighs when the thicker parts reach 170f. Smaller parts might get there sooner, so just pull them to a cooler area of the grill like this.
Serve with your favorite BBQ sides. Tonight we served BBQ rice and Bush’s Honey Barbecue Beans.
This is more of a basic process than recipe. Have fun with it and make it your own. Add a signature spice to the rub, like maybe chipotle chili pepper. Or substitute beer for the vinegar in the dipping sauce. The point is to thin out a prepared bbq sauce and then layer it onto your food.
So are you already planning your Labor Day weekend cook out?
Andrea the Kitchen Witch

Oh I like the dip & flip method WAY better than the slop on with a brush while searing your hand method I’ve been using. I will defiantly have to try this Chris! The chicken is utterly delicious looking. YUM!


Sounds great! When you dip and flip while cooking…there’s no need to dip it later while eating! We use our griil more after Labor Day…not so hot.