Crispy BBQ Chicken Thighs on a Charcoal Grill

Method

1. 1Build a two-zone fire: lump charcoal on one side for direct heat, the other side left empty for indirect cooking.
2. 2Season the thighs with Heavy Hands Hank Sweet Dry Rub.
3. 3Once the grill reaches roughly 550–600°F, place the thighs skin-side down over the cooler side to render the fat and crisp the skin, watching for flare-ups.
4. 4When the skin is crispy with a little char, move the thighs to the indirect side.
5. 5Cook gently until the dark meat reaches about 185–190°F for a tender, juicy bite.
6. 6Coat with two layers of homemade BBQ sauce, letting each layer tack up over the fire.
7. 7Rest about 5 minutes and serve.

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