This recipe is perfect for easing into grilling season. It uses indirect heat for even cooking and includes an option to add wood chips for a light smoky flavor.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 cup barbecue sauce
Optional for smoking:
- 1/2 cup wood chips (applewood or hickory), soaked in water for 30 minutes
Instructions:
1. Prepare the Chicken:
Pat the chicken thighs dry with paper towels. Rub with olive oil, then season evenly with salt, pepper, and all spices.
2. Set Up the Grill:
Preheat your grill for indirect heat by turning one side to medium-high and leaving the other side off (or cooler). If using charcoal, push coals to one side.
3. Add Smoke (Optional):
Place soaked wood chips directly on the hot coals or in a smoker box for a gas grill. Close the lid and allow smoke to begin forming.
4. Cook the Chicken:
Place the chicken on the cooler side of the grill, skin-side up. Close the lid and cook for 25–30 minutes, turning once halfway through.
5. Finish Over Direct Heat:
Move the chicken to the hot side of the grill. Brush with barbecue sauce and grill for an additional 5–7 minutes, turning occasionally, until the skin is caramelized and slightly charred.
6. Rest and Serve:
Remove from the grill and let rest for 5 minutes before serving.
Why This Recipe Works:
Using indirect heat keeps the chicken juicy while preventing burning. Finishing over direct heat creates that classic grilled texture, while optional wood chips add a subtle smoky flavor that elevates the dish without complicating the process.
