Get ready for juicy, tender BBQ chicken thighs with a sweet, caramelized exterior after just 45 minutes on the grill. With a simple blend of spices and your favorite BBQ sauce, these smoky, delectable thighs deliver the perfect grilled BBQ chicken texture and taste.
Season and apply the dry rub to the thighs and refrigerate overnight, or for at least 45 minutes before cooking.
Remove the chicken from the refrigerator to bring them up to room temperature while you set up the grill for two-zone cooking with the direct side on medium-high heat (325° to 350° F).
Lightly oil the grates, then place the chicken thighs skin-side down over the 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 (finishing with the 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 meat thermometer)
Transfer the chicken to a cutting board or serving platter and rest uncovered for 10 minutes before serving with more BBQ sauce.
Notes
This recipe serves 4, but can easily be scaled up to any quantity.
Temper the chicken (bring to room temperature) before grilling for quicker and more even cooking.
Season with plenty of salt if your dry rub doesn't contain any. Want to skip the dry rub? No problem. You can substitute simple kosher salt and freshly ground black pepper.
If the chicken is sticking to the grill grates, don't touch it yet! It needs to cook a little longer and it will release.
Watch for flare-ups. If the rub contains sugar it can easily burn on the grill during a flare-up. Be ready to move the chicken to the cooler side of the grill if needed.