Grilled BBQ Chicken Thighs

Instructions

1. 1

   Blot 8 bone-in, skin-on chicken thighs dry with paper towels. In a bowl, mix together 2 tablespoons olive oil, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne to form a thick paste.

2. 2

   Rub the spice paste all over the chicken thighs, ensuring to get under the skin as well. Let the chicken marinate at room temperature for 30 minutes or refrigerate for up to 24 hours for enhanced flavor.

3. 3

   Preheat a gas or charcoal grill to medium heat, approximately 400°F (200°C). Place the chicken thighs skin-side down over direct heat and cook for 6 to 7 minutes until the skin is rendered, crispy, and releases cleanly from the grates.

4. 4

   Flip the chicken thighs and cook for an additional 6 to 7 minutes over indirect heat with the lid closed, ensuring they cook evenly without burning.

5. 5

   Brush liberally with ¾ cup BBQ sauce, then move the thighs back over direct heat. Cook for another 3 to 4 minutes, brushing with more sauce and flipping once, until the sauce is lacquered and slightly charred, and an instant-read thermometer registers 175°F (80°C) in the thickest part away from the bone.

6. 6

   Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with the remaining BBQ sauce on the side for dipping.