Name: Bbq Chicken Thighs with Sweet Spice Rub
Ingredients: 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 tablespoon brown sugar; 1/4 cup paprika; 1 teaspoon ground cumin; 1/8 cayenne pepper; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder

Bbq Chicken Thighs with Sweet Spice Rub

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A sweet spice rub with brown sugar, cumin and paprika gives a crispy and flavorful texture to this BBQ chicken recipe. You can prepare these Bbq Chicken Thighs with Sweet Spice Rub over the grill or in the oven.

Cooking MethodGrilling

Ingredients

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

Instructions

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.
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.
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.