Servings : 6. Calories : kcal. Print Recipe Save to Pinterest. Preheat your grill for two-zone cooking. This means that one side of the grill is hot burner set to high, or charcoal stacked to one side and the other side is cool burners off or no charcoal. You want the overall temperature of the grill to be around degrees F. Prepare the chicken thighs. Trim the excess or overhanging fat or skin from each chicken thigh.
Press the chicken thighs flat with your hands so they are slightly triangular in shape. Char the chicken. Place the seasoned chicken thighs directly on the grill grates over the high-temperature side of the grill.
Leave the lid open while you cook the thighs for minutes per side. The sugars in the rub will darken and caramelize as it cooks. Watch closely and don't walk away from the grill during this step or you'll risk burning the exterior. Slowly cook the thighs. Once the chicken releases easily again, move all the pieces to one side of the grill.
Turn off the burners directly beneath the chicken, while leaving the other burners on to create indirect heat. Close the lid and cook the chicken for another 10 minutes.
Lift the lid, brush the chicken lightly with barbecue sauce and close the lid. Model Made This Recipe? Similar Recipes Recently Viewed. Cook: 35 mins.
Cook: 1 hr 40 mins. Cook: 30 mins. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Bloglovin Email Facebook Instagram Pinterest. Easy, sweet, sticky caramelized outside, juicy and tender on the inside, and so freakin' delicious.
This is how BBQ chicken should taste. Published July 6, by Justin. This post may contain affiliate links. Please read my Disclosure Policy. Jump to Recipe. BBQ Chicken Thighs. Course: Main. Cuisine: American. Cook Time: 35 minutes. Marinate Time: 2 hours. Total Time: 2 hours 35 minutes. Servings: 4. Author: Justin McChesney-Wachs. Instructions 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. 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.
Notes 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. 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. Sounds wonderful, Kira! I'll have to give it a try with boneless thighs. Definitely nice to have the comfort of summer bbq in these times.
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