BBQ chicken thighs

Name: BBQ chicken thighs
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 whole chicken thighs (bone-in, skin-on); ¼ cup (60 ml) brown sugar, sifted; 2 tbsp (30 ml) smoked paprika; 1 tbsp (15 ml) salt; 1 tbsp (15 ml) regular paprika; 1 tbsp (15 ml) ground black pepper; 1 tbsp (15 ml) dried oregano; 2 tsp (10 ml) garlic powder; ½ tsp (2.5 ml) mustard powder; ¼ tsp (1.25 ml) cayenne pepper (or more, to taste)

Preparation 5 min
Cooking 40 to 45 min
Servings 4
Freezing I do not suggest

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Thighs

4 whole chicken thighs (bone-in, skin-on)

Dry rub

¼ cup (60 ml) brown sugar, sifted
2 tbsp (30 ml) smoked paprika
1 tbsp (15 ml) salt
1 tbsp (15 ml) regular paprika
1 tbsp (15 ml) ground black pepper
1 tbsp (15 ml) dried oregano
2 tsp (10 ml) garlic powder
½ tsp (2.5 ml) mustard powder
¼ tsp (1.25 ml) cayenne pepper (or more, to taste)

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Preparation

Preheat the barbecue: light all the burners, then turn the one directly under the chicken to low and keep the others higher, to maintain a gentle heat of about 350 to 375°F (175 to 190°C) for indirect cooking.
In a bowl, mix all the dry rub ingredients, breaking up any brown sugar clumps. Pat the chicken thighs dry with paper towel to dry the skin well, then generously sprinkle the dry rub over the thighs (about 2 tbsp per side) and massage to coat everywhere.
Place the thighs, skin side up, over the indirect cooking zone (above the low burner). Close the lid and cook for 40 to 45 minutes, without turning them.
Check doneness with a meat thermometer inserted into the thickest part without touching the bone: aim for 180 to 185°F (82 to 85°C) for tender dark meat that pulls away from the bone (the safe minimum is 165°F / 74°C). Let rest for 5 minutes before serving.