BBQ Chicken Thighs with sweet spice rub

RecipeCottage.com


Well its that time of year... time to break out the grill and cool down the house. :)

BBQ Chicken Thighs with Sweet Spice Rub

1/3 cup coarse (kosher) salt
1/3 cup sugar
4 cup water
8 chicken thighs (about 2.5 lbs) with or w/o skin
1 Tbsp brown sugar
1/4 cup paprika
1 tsp ground cumin
1/8 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder

To make brine for soaking the chicken, combine the salt, sugar,
and water in a large nonmetallic bowl. Stir to completely dissolve
the salt and sugar.

Place the chicken thighs in the brine, making sure all the pieces
are submerged. Cover the bowl with plastic wrap and refrigerate
for 1 hour.

Meanwhile, to make spice rub, mix together brown sugar, paprika,
cumin, cayenne pepper, black pepper, garlic powder and onion powder
in a small bowl. Lightly brush the grill rack with vegetable oil.
Then prepare the grill with low-heat coals or heat a gas grill.
Oven method: heat to 375. Coat broiler pan rack with nonstick
cooking spray. Place chicken thighs on rack.

Cook for 5 minutes, then turn thighs over and cook for another 5
minutes.

Turn thighs over again and cook for 10 more minutes. Turn over and
cook 10 minutes more. Turn over and cook 5 minutes or until
instant-read thermometer inserted in thickest part of thigh without
touching bone is 170 degrees. If cooking with the skin on, you may
wish to run under the broiler for 3 mins. to crisp the skin.

Remove the chicken from the brine and pat dry. Dust chicken on both
sides with the spice rub, pressing gently to make sure the rub
adheres. If keeping the skin on, spread the rub evenly under the
skin with your fingers.

Grill chicken, uncovered, for about 5 minutes per side, until the
surfaces begin to brown. Turn the thighs over, cover the grill and
cook for 5 more mins. per side. Uncover and continue grilling,
turning the thighs every 5 mins. until instant-read thermometer
inserted in thickest part of thigh without touching bone is 170
degrees, about 10-15 minutes more; surfaces should be mahogany
brown and flesh should feel firm