Grilled Chicken Thighs

Ingredients

• 3 pounds boneless, skinless chicken thighs
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons freshly cracked black pepper
• 2 tablespoon extra-virgin olive oil

Method

1. 01

   Grab a large zip-top gallon bag and toss in the brown sugar, kosher salt, garlic powder, paprika, onion powder, cracked black pepper, and olive oil. Seal the bag and shake it up to mix the spices into the oil. Drop your chicken thighs into the bag, seal it tightly, and massage the rub completely into the meat. Let the chicken marinate on the counter for 10 to 15 minutes, or transfer it to the fridge for up to 12 hours.

2. 02

   Crank up your grill to a steady medium-high heat.

3. 03

   Pull the chicken thighs out of the bag, shaking off any heavy pooling oil. Lay the thighs across the hot grates and sear them until a light, caramelized char forms, which takes roughly 4 to 6 minutes on each side. From there, keep cooking the thighs—giving them an occasional flip—for about 10 more minutes. You want your instant-read thermometer to read 180°F right in the thickest part of the meat. Set the grilled chicken onto a clean cutting board and let the juices settle for 5 minutes before slicing.