BONE-IN CHICKEN THIGHS
YOUR FAVORITE BBQ SAUCE
BEER OF CHOICE
BROWN SUGAR, CHILI POWDER, GROUND CUMIN, GARLIC POWDER, MUSTARD POWDER, ONION POWDER, SMOKED PAPRIKA, & GROUND BLACK PEPPER
Prep the chicken by trimming excess skin or fat or removing skin completely if desired. Gather & prepare all remaining ingredients.
Prepare the dry rub by adding all dry rub ingredients to a small bowl or jar then stirring to combine.
Add beer then kosher salt to a large bowl & stir to combine. Add & submerge chicken completely in beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining for longer than an hour store in an airtight container in refrigerator.
Preheat the grill for indirect heat grilling. Pat chicken dry with paper towel to remove excess moisture, then generously with salt & BBQ chicken dry rub.
Place chicken on the indirect side of the grill as close to fire as possible without being over direct heat. Cook chicken by rotating each piece 180 degrees every 15 minutes until internal temperature reads 150 degrees F in thickest portion. Repeat 2-3 times until chicken is charred & sauce & internal temperature registers at 160 degrees F.
Remove & let rest for 5-10 minutes until carryover heat brings the temperature up to a safe 165 degrees F. Serve with extra BBQ sauce & your favorite side dishes!