When the weather warms up, I love firing up the BBQ. There’s something about the golden, crispy skin of chicken cooked over the grill paired with the bright, zesty flavours of a fresh sauce that makes dinner feel like a holiday. This recipe for BBQ chicken thighs with Sauce Vierge is simple, Mediterranean-inspired, and perfect for cooking on a Weber Q or any gas BBQ. Sauce Vierge has become a favourite on the blog — a classic French condiment made with tomatoes, olive oil, lemon juice, and herbs. I’ve already shared the full recipe for it here, and now I’m showing you how to use it with juicy, golden grilled chicken.
Why You’ll Love It
- Juicy and flavourful – bone-in, skin-on thighs stay moist and develop crispy skin.
- Fresh and light – Sauce Vierge brings brightness that balances the richness of the chicken.
- Simple but impressive – perfect for Mediterranean-style entertaining or weeknight dinners.
- Versatile – serve as part of a summer BBQ spread, or pair with a side like my Orange and Fennel Salad or Grilled Zucchini Salad with Rocket and Mozzarella for a complete meal.
Ingredients Explained
- Chicken thighs (bone-in, skin-on) – juicy and forgiving on the grill, with crispy skin.
- Olive oil – brushed on for even cooking.
- Salt & pepper – simple seasoning that lets the sauce shine.
- Sauce Vierge – follow my Sauce Vierge recipe for the fresh tomato, herb, and lemon sauce.
Pro Tips
- Keep the lid closed — on a Weber or any hooded BBQ, this is the secret to juicy chicken and even cooking.
- Preheat properly — always preheat with the lid down until hot before adding the chicken.
- Check the skin — if it’s browning faster than you’d like, move the chicken towards the cooler edges of the grill.
- Rest before topping — letting the chicken sit for 5 minutes keeps it juicy and stops the skin from softening under the sauce.
Storage
- Chicken: Store leftovers in the fridge for up to 3 days. Reheat gently in the oven.
- Sauce Vierge: See my original recipe for make-ahead and storage tips.
FAQs
Can I make this on a Weber Q?
Yes — this recipe is written with a Weber Q in mind. Cook with the lid closed the whole time, just lifting briefly to flip.
Do I have to use thighs?
No — chicken breast fillets also work. They’ll cook faster, around 6–7 minutes per side, making this an easy option for a quick weeknight dinner.
Do I need to make the Sauce Vierge separately?
Yes — the chicken itself is simple, but the sauce is the star. The full recipe is here. You can make it ahead and have it ready to spoon over the chicken.
What does Sauce Vierge go with?
Sauce Vierge is incredibly versatile. It’s beautiful over grilled chicken, but also pairs perfectly with fish, seafood, and vegetables. Try it with my Pan-Seared Sea Bream with Sauce Vierge for a light Mediterranean fish dish, or head to my Sauce Vierge recipe to see the full recipe and more ideas on how to use it.
Wine Pairing
Pair with a crisp Sauvignon Blanc, Vermentino, or a dry Rosé — their citrus and herb notes echo the freshness of the sauce and make this an ideal summer dinner.
Final Thoughts
This grilled chicken with Sauce Vierge is proof that sometimes the simplest meals are the most rewarding. Juicy chicken with crisp golden skin and a burst of fresh, lemony sauce is an instant crowd-pleaser, whether you’re cooking for family or entertaining friends. If you’re looking for a light Mediterranean chicken recipe that works on a gas BBQ or stovetop grill, this one is a keeper. Be sure to try my Sauce Vierge recipe if you haven’t already — it’s a versatile French classic that elevates almost anything.
Grilled Chicken with Sauce Vierge
Equipment
- Gas BBQ (e.g. Weber Q) or stovetop grill pan
- Tongs
- Meat thermometer (recommended)
- Sharp knife and chopping board
Ingredients
- 6 bone-in skin-on chicken thighs
- Olive oil for brushing
- Salt and freshly ground black pepper
- 1 batch of Sauce Vierge
Instructions
- Prepare the chicken: Pat chicken thighs dry with paper towel. Brush lightly with olive oil and season generously with salt and pepper.
- Preheat the BBQ: Heat your BBQ (or grill pan) with the lid closed until hot — medium-high is ideal.
- Sear the skin: Place the chicken skin-side down, lid closed, and cook for 3–4 minutes until the skin is golden with grill marks.
- Flip once: Turn the chicken over and cook flesh-side down, lid closed, for another 3–4 minutes.
- Finish cooking: Reduce the heat slightly to medium. Keep the lid closed and cook for 12–15 minutes more, or until the chicken reaches an internal temperature of 75 °C (165 °F).
- Rest and serve: Remove the chicken, rest for 5 minutes, then spoon the Sauce Vierge over the top and serve immediately.
So much flavour in this delicious dish.