Smoked BBQ Chicken Thighs

Directions

1. Combine the chicken thighs and Mayor of Rub Town in a sealable plastic bag; use your hands to ensure chicken is evenly coated with the spice blend. Seal the bag and refrigerate for at least 4 hours or up to a day in advance. Remove the chicken from the fridge 30 minutes before you plan to cook.

2. Prepare your grill for two-zone grilling and build a medium-high fire. Place a drip pan with an inch of warm water on the side of the grill with no coals. When the coals are glowing red and covered with a fine gray ash, place a couple chunks of hard wood on the periphery of the fire. Clean and oil the grill grates. Close the grill and vent the grill for smoking.

3. When the fire begins to produce a steady stream of smoke, place the thighs over indirect heat. Close the grill and cook the chicken for 8-10 minutes. Flip the thighs and rotate them as needed for even browning.

4. Close the grill and continue to cook, flipping and rotating every 12-15 or so minutes, until the thighs are deeply browned and the chicken is cooked through to a temperature of 165℉, about 1 hour total. Baste the chicken with Fire & Smoke Original BBQ Sauce during the last 10 minutes of cooking.

5. Allow the chicken to rest for 5-10 minutes before serving, then serve warm and pass the barbecue sauce.