Grilled Barbecue Chicken Thighs with Smoky Rub

What you need

• 1.2 kg (2 1/2 lb) bone-in, skin-on chicken thighs, about 8
• 1 tbsp light brown sugar
• 2 tsp kosher salt
• 2 tsp smoked paprika
• 1 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper
• 1 tbsp vegetable oil, plus extra for the grill
• 250 ml (1 cup) barbecue sauce, tomato-based

Method

Restated from the original video

1. 1

   Mix the brown sugar, salt, paprika, mustard, garlic powder, onion powder, pepper and cayenne in a small bowl.

2. 2

   Pat the chicken thighs dry, rub them with the oil, then season all over with the spice mix. Leave for 15 min, or chill up to a day.

3. 3

   Set up the grill for two zones: one side at medium heat, the other side unlit or on low.

4. 4

   Oil the grates. Lay the thighs skin side down over the direct heat and sear until marked, 3-4 min per side.

5. 5

   Move them to the cooler side, close the lid and cook for 20-25 min, turning once.

6. 6

   Brush the thighs with barbecue sauce on both sides and cook with the lid closed for 5 min.

7. 7

   Brush on a second coat and cook until the sauce is sticky and the chicken reads 74 °C (165 °F) at the thickest part, 5 more min. Slide them over the direct heat for the last minute if more char is wanted, watching that the sugar does not burn.

8. 8

   Rest the chicken for 5 min before serving with the remaining sauce.

Imported from stefaniemullen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.