Dry-rubbed, BBQ Chicken Thighs


Dry-rubbed BBQ chicken-totally hit the spot!

So, we decided to carry on the weekend with the grilling. I mean, the grill was already out and it saves me from destroying the kitchen. And it’s a great excuse to get in touch with my inner Cavewoman. Being we did up some awesome ribeyes last night, I was looking for something non-beef. BBQ chicken thighs hit the mark. There’s something about the fat and char mixed with tangy sauce that is seriously good. We dry rubbed the chicken first (big thanks to my bro for giving me a batch of his secret dry rub), then slathered on some Stubbs Original Sauce. I know I should make my own sauce, but 80’s hair metal and a comfy porch chair were callin’ my name!

Dry-rubbed BBQ Chicken Thighs

  • Enough Chicken thighs for some serious grubbin’
  • Dry-rub of your choice (we used my brother’s, but Stubbs makes some good ones)
  • BBQ sauce of your choice (again, Stubbs makes great sauces)

Rub your chicken down generously with dry rub. Let sit at least an hour. If your can overnight it in the fridge, all the better.


Kinda startin’ to think the grill is a little too hot. We went with a chunk charcoal-it burns way hotter than your regular briquette!

Prepare your coals. Heat Your grill with the lid on for at least 5 minutes with the bottom vents open. Remove the lid and place your thighs, skin side up. Cook until well browned on the bottom. Slater with sauce and flip. Slather the bottom (now facing up) with sauce and cook until internal temp reaches 165 degrees. Rest for 10 minutes before serving.


Flames from h-e-double-hockey-sticks! At least the chicken got a little burn on…I love me some charred BBQ chicken skin!


Had to remove the chicken and finish off in a pan to avoid getting too much char (is there such a thing??).

Now, this sounds easy. However, we got the grill a bit too hot. The Hubbs had to dance around the grill, circling it like he was doing a rain dance, to avoid the bonfire and to place the BBQ sauce. I’m pretty sure he singed off all of his knuckle hair. Hey, at least we got a good chuckle out of it! We ended up removing the chicken after a good singe (I do like mine pretty darn burnt) and placing it in a pan to continue cooking so as to avoid some seriously charcoaly chicken. While letting the grill cool a bit, we cooked up some grilled corn and some bacon-wrapped asparagus (um, yeah..that asparagus didn’t stand a chance in making it to the dinner plate!). Then we put the chicken back on to finish. It was perfectly burnt (yes there is such a thing!) and the meat was super juicy. Perfect!