Grilling chicken thighs can be tricky. It is easy to burn the outside and under-cook the inside. Here is how we grill our chicken thighs. I hope this is of value to you. We made a huge batch and used the left overs to make BBQ chicken pizza the following day. Here is what you will need for these:
30 chicken thighs – or less if desired
¾ cup brown sugar
1 tsp garlic powder
1 TBS paprika
½ tsp ground cinnamon
1 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
BBQ Sauce of choice
Rinse and pat dry the chicken. Place in a platter.
Mix all of the dry ingredients in a bowl. Rub the chicken well, on all sides. Set aside and allow marinating for about 30 to 40 minutes.
Heat your grill on high. Sear the thighs on both sides and reduce the heat. Cover the grill and cook for about 30 minutes. If you are using a charcoal grill, pile all of the coals on one side and cook the chicken indirectly.
After about 30 minutes, smear the thighs with BBQ sauce. Cook for an extra 10 minutes and remove from grill. Thighs should register 170 degrees on a meat thermometer. Serve.
You can keep excess rub in a sealed container, in a dry, cool place, for about 2 months.