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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.
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