Saucy Rossy BBQ
Chicken

Crispy BBQ Chicken Thighs on a Charcoal Grill

Crispy-skinned BBQ chicken thighs over lump charcoal using a simple two-zone method, seasoned with a sweet dry rub and glazed with homemade BBQ sauce.

Time~1 hr CategoryChicken Watch6:49
Crispy BBQ Chicken Thighs on a Charcoal Grill — watch on YouTube

Watch the full cook on YouTube

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.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Chicken
Chicken is a lean, versatile source of complete protein, B vitamins (especially niacin and B6), and selenium. Skinless breast is leanest; thighs and skin add flavour and a little more fat. Always cook poultry to a safe 165°F.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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