Apply the dry rub to the thighs and refrigerate overnight, or for at least 2 hours.
Remove the chicken from the refrigerator to bring up to room temperature while you set up the grill for two-zone cooking with the direct side on medium-high.
Lightly oil cooking grates, then place the chicken thighs skin-side down over direct heat with the lid closed until browned, about 3 to 5 minutes. Turn thighs over and cook on the second side until browned.
Move the thighs over to the indirect heat side of the grill and use a heatproof basting brush to apply about ½ cup of BBQ sauce to both sides of the chicken (finish with skin side up).
Close the lid and cook for about 20 minutes before brushing both sides again with about ¼ cup more BBQ sauce.
Continue to cook until the internal temperature of the thighs reaches 175° F, about 20 minutes longer. (Verify with a probe thermometer.)
Transfer the chicken to a cutting board or serving platter and rest uncovered for 10 minutes before serving with more BBQ sauce.
This recipe serves 4, but can easily be scaled up to any quantity.
Optionally, you can drizzle a little oil as a slather on the thighs before applying the dry rub to help it stick.
Temper the chicken (bring to room temperature) before grilling for quicker and more even cooking.
Maintain a grill temperature of around 325° to 350° F with the lid closed after the initial sear.
Want to skip the dry rub? No problem. Of course, it will be less flavorful, but you can substitute simple kosher salt and freshly ground black pepper if you are in a pinch.
If the chicken is sticking to the grill grates, don't touch! It needs to cook a little longer.
If the sauce is too thick, heat it up a bit, so it's easier to baste on the chicken.