Step 1

Rub the chicken thighs with olive oil and 1-2 teaspoons on both sides of spice rub on both sides to coat evenly. Cover and refrigerate until you are ready to grill or up to overnight.

Step 2

In a medium saucepan, bring all sauce ingredients to a boil, stirring or whisking until smooth. Reduce heat to low and simmer for 10 minutes, or until slightly reduced and thickened. Stir often to prevent sticking and burning. Set aside. Makes 1 cup.

Step 3

Preheat barbecue to 400° F (205°C). Oil grill and place chicken skin side down. Close the lid and cook for 10 minutes, checking halfway through to make sure it isn’t getting too dark. If it is, turn the heat down.

Step 4

Flip the thighs and brush the tops with BBQ sauce. Cook another 10 minutes, checking after 5 minutes. Adjust heat as necessary. Flip and brush skin side with BBQ sauce. Cook for another 5 minutes or until internal temperature reaches a minimum of 170° F (77° C) and up to 180° F (82°C). If you like them extra saucy, brush more on and cook for 1 more minute on each side.

Step 5

Remove from grill and let rest for 5 minutes before serving with extra BBQ sauce on the side.