Memphis-Style Dry Rubbed BBQ Chicken Thighs

Allergens

None

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp dried thyme
• 1/4 tsp ground coriander
• Zest of 1 lime (optional)

Instructions

1. In a small bowl, mix together all dry rub ingredients until well combined.
2. Pat dry the chicken thighs with paper towels to remove excess moisture.
3. Coat each chicken thigh evenly with the dry rub mixture, pressing gently to adhere the seasoning.
4. Preheat your grill or BBQ to medium high heat (around 400°F/200°C).
5. Grill the chicken thighs on one side until grill marks appear and the bottom is slightly charred, then flip and continue grilling until fully cooked through and internal temperature reaches 165°F (74°C).
6. Remove from heat, let rest for a few minutes, and enjoy!

Chef’s Insight

The secret to tender BBQ chicken is to let it rest after cooking to lock in the juices.

Notes

Serve with coleslaw, cornbread, and your favorite BBQ sides.