Juicy Grilled BBQ Chicken

By nekmor

A GREAT sugar (you can use brown sugar if you prefer) and sodium free rub that's every bit as good as ANY RUB YOU'VE EVER HAD and a recipe/process that makes EVERYONE want to know your secret.

Ingredients

• 5 lbs +/- bone in chicken thighs (with or without skins)
• 2 Cups your favorite BBQ Sauce (I use 50% G Hughes Sugar Free Original and 50% Head Country Sugar Free Original)
• FOR MARINADE
• Beer (or buttermilk but I have used both and beer is better)
• FOR RUB
• 3 TBS firmly packed brown sugar substitute (or light brown sugar)
• 1- 1/2 tsp chili powder
• 1- 1/2 tsp ground cumin
• 1- 1/2 tsp garlic powder
• 1- 1/2 tsp mustard powder
• 1-1/2 tsp onion powder
• 1-1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• (optional but highly recommended) 1/8 to 1/4 tsp cayenne pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

if you want skinless thighs remove the skins first thing

Step 2

place thighs in marinade (beer or butter milk) and brine for a minimum of 1 hour and up to 2 days

Step 3

remove the chicken from marinade at least 45 minutes prior to grilling, pat it dry at room temp for 45-90 minutes

Step 4

pre-heat grill (dual zone) temp 350-400F

Step 5

if you are grilling "skin on" pull back the skin and liberally sprinkle rub replace skin and ...
WITH OR WITHOUT the skin sprinkle both sides liberally with rub

Step 6

place skin side up on the "NON FLAME SIDE" of the dual zone heat source (if you are using a pellet grill or one that doesn't allow heat source on only one side...no worries just put the chicken on the grill skin side up and watch it carefully)

Step 7

leave the thighs in place until the internal temp of the thickest part of the thighs NOT THE BONE is 150F. Depending on how long you allowed the thighs to come to room temp this could 20-60 watch your probe thermometer closely

Step 8

turn the thighs skin side down and allow skin to crispen

Step 9

at 165F internal temp turn off grill and baste with sauce of your choice...LEAVE ON GRILL for 5-10 minutes not allowing internal temp to go over 175-180F basting 1 or 2 more times if desired

Step 10

remove from heat and let thighs rest for 5-10 minutes. Serve with sides