I love saucy BBQ chicken on the grill! You're going to love this recipe!
1 pint buttermilk
1 tablespoon kosher salt
2 cups Sweet Baby Ray's BBQ Sauce
Dry Rub:
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1/2 teaspoon pepper
Take the skin off the bone-in chicken thighs.
Put chicken in a large bowl or a large freezer ziploc bag. Add buttermilk and kosher salt to brine the chicken. Stir to combine. Brine for at least 20 minutes or up to 2 days, in the refrigerator.
Make the dry rub by combining all the ingredients.
Preheat the grill for at least 15 minutes. While the grill is preheating, remove the chicken from the brine. Patt off any excess moisture with some paper towels. Season generously with salt and the dry rub.
Place seasoned chicken on the grill as close to the heat as you can, without it being on direct heat. Cook for 15 minutes. Flip chicken over and cook it until it reaches 150 degrees on an instant read thermometer inserted in the thickest part of the meat (without touching the bone). This usually takes about 10 - 15 minutes. Depending on the size of your chicken & the temperature of your grill this could take as little as 10 minutes, or up to 40 minutes. If the meat hasn't reached 150 degrees after 15 minutes, flip the chicken over again, and continue to cook it. Continue flipping every 15 minutes until it reaches 150 degrees.
Using a pastry brush baste the chicken with BBQ sauce and move it to direct heat. Cook for 2 minutes over direct heat. Flip chicken over and baste the other side with BBQ sauce. Cook for 2 more minutes. Repeat until your chicken is as charred and saucy as you like it. Cook the chicken until it reaches a temperature of 165 degrees on an instant read thermometer inserted in the thickest part of the meat (without hitting a bone).
