2 lbs boneless, skinless chicken thighs (can also use chicken breasts, bone-in, whatever you prefer, just adjust cook time accordingly)
1 c BBQ sauce (I used the Kansas City Style BBQ sauce from Trader Joe’s)
2 T sriracha
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and Freshly Cracked Pepper
Combine BBQ sauce, sriracha, garlic powder, smoked paprika, salt and pepper in a large mixing bowl. Add chicken and toss to combine. Transfer to the fridge to marinate for 30 minutes-1 hour.
Remove chicken from the fridge and allow to come to room temperature before putting on the grill. Preheat grill or indoor grill pan (can also use cast iron skillet) over medium high heat (I set my pellet grill to 400 degrees).
Add chicken to preheated grill and cook for 12-15 minutes, flipping and basting with BBQ sauce halfway through. Remove from the grill when chicken is fully cooked (internal temperature of about 165 degrees and juices run clear).
Transfer chicken to a plate and tent with foil. Let rest for 5-10 minutes before serving.