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Crispy Grilled BBQ Chicken Thighs Easy Flavorful Dry Rub Recipe

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This recipe features bone-in, skin-on chicken thighs grilled to crispy perfection with a bold, smoky dry rub. It’s quick, easy, and delivers juicy, flavorful chicken without any marinade.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons smoked paprika
  • 1 tablespoon packed brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 1½ teaspoons kosher salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture. This step is crucial for crispy skin. (5 minutes)
  2. In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, kosher salt, black pepper, and optional cayenne pepper. Stir well. (3 minutes)
  3. Drizzle olive oil over the thighs and rub to coat evenly. This helps the dry rub stick and promotes browning. (2 minutes)
  4. Sprinkle the spice mixture generously over each chicken thigh, massaging it into the skin and under where possible. Make sure each piece is well coated for maximum flavor. (5 minutes)
  5. Preheat your grill to medium-high heat (about 375-400°F / 190-204°C). If using charcoal, let the coals ash over and spread evenly. (10 minutes)
  6. Place the chicken skin-side down on the grill. Close the lid and cook for 6-8 minutes without moving to develop a crispy crust. (6-8 minutes)
  7. Flip the chicken carefully using tongs and cook skin-side up for another 8-10 minutes, turning occasionally to prevent flare-ups. Check internal temperature with a meat thermometer aiming for 165°F (74°C). (8-10 minutes)
  8. Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken dry before seasoning for best crispiness. Use skin-on, bone-in thighs for juiciness and flavor. Avoid pressing down on chicken while grilling to maintain crispy skin. If flare-ups occur, move chicken to a cooler part of the grill briefly. Let chicken rest after grilling to keep it moist. Dry rub can be made ahead and stored up to 3 months.

Nutrition

Keywords: grilled chicken, BBQ chicken thighs, dry rub chicken, crispy chicken, easy chicken recipe, smoky chicken, summer grilling

Find it online: https://avabake.com/crispy-grilled-bbq-chicken-thighs-easy-flavorful-dry-rub-recipe/