Step 1

Apply the dry rub to the thighs and refrigerate overnight, or for at least 2 hours.

Step 2

Remove the chicken from the refrigerator to bring up to room temperature while you set up the grill for two-zone cooking with the direct side on medium-high.

Step 3

Lightly oil cooking grates, then place the chicken thighs skin-side down over direct heat with the lid closed until browned, about 3 to 5 minutes. Turn thighs over and cook on the second side until browned.

Step 4

Move the thighs over to the indirect heat side of the grill and use a heatproof basting brush to apply about 1/2 cup of BBQ sauce to both sides of the chicken (finish with skin side up).

Step 5

Close the lid and cook for about 20 minutes before brushing both sides again with about 1/4 cup more BBQ sauce.

Step 6

Continue to cook until the internal temperature of the thighs reaches 175° F, about 20 minutes longer. (Verify with a probe thermometer.)

Step 7

Transfer the chicken to a cutting board or serving platter and rest uncovered for 10 minutes before serving with more BBQ sauce.