Combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl to create your dry rub. Pat chicken thighs completely dry with paper towels, then massage the spice mixture thoroughly into all surfaces, including under the skin where possible.

Whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, minced garlic, brown sugar, and Dijon mustard in a medium bowl until smooth. This sticky glaze becomes the foundation for your football grilling success.

Preheat your grill to medium-high heat (375-400°F), ensuring grates are clean and lightly oiled. Let it heat for 10 minutes before placing the sticky tailgate grilled BBQ chicken thighs recipe directly over flames, skin-side down.

Sear chicken thighs skin-side down for 4-5 minutes without moving them, allowing the skin to crisp and render fat. Flip and cook the other side 3-4 minutes until lightly golden, then move the thighs to medium heat.

Begin basting with your prepared sticky sauce, applying generously every 3-4 minutes throughout cooking. This creates the signature caramelized coating that defines tailgate BBQ chicken perfection.

Continue cooking for 15-20 minutes total over medium heat, turning occasionally and basting frequently until the internal temperature reaches 165°F at the thickest point. The sauce will darken and become increasingly sticky as it reduces.

Transfer finished chicken thighs to a clean platter and let rest for 5 minutes before serving. This resting period allows juices to redistribute throughout the meat.