### **Perfect BBQ Chicken Thighs**  
**Juicy, crispy, and packed with smoky-sweet flavor—every time.**  

#### **Ingredients**  
- **4–6 bone-in, skin-on chicken thighs**  
- **2 tbsp neutral oil** (vegetable, canola, or avocado)  
- **1 tbsp kosher salt** (for dry brine)  
- **1 tbsp BBQ dry rub** (see below, or use your favorite)  
- **½ cup BBQ sauce** (store-bought or homemade)  

#### **BBQ Dry Rub (Optional—Make Your Own!)**  
- 1 tbsp brown sugar  
- 1 tbsp paprika  
- 1 tsp garlic powder  
- 1 tsp onion powder  
- 1 tsp black pepper  
- ½ tsp cayenne (optional, for heat)  

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### **Step 1: Dry Brine (For Maximum Juiciness)**  
1. **Pat thighs dry** with paper towels.  
2. **Sprinkle evenly** with kosher salt (about 1 tsp per thigh).  
3. **Refrigerate uncovered** for at least **30 min (or up to 24 hrs)**—this seasons the meat deeply and helps crisp the skin.  

### **Step 2: Prep the Grill (Two-Zone Heat)**  
1. **Preheat your Weber gas grill** to **medium-high (400–450°F)**.  
2. **Turn off one burner** (or set to low) to create an **indirect heat zone** (~300–350°F).  
3. **Keep the other burner(s) on high** for direct searing.  

*(Optional: Add wood chips in a smoker box for extra smokiness!)*  

### **Step 3: Season & Sear**  
1. **Coat thighs lightly in oil** (helps with browning).  
2. **Apply BBQ dry rub** evenly on both sides.  
3. **Sear skin-side down over direct heat** for **2–3 mins** (don’t move them—let them get crispy!).  
4. **Flip and sear the other side** for **1–2 mins**.  

### **Step 4: Slow Cook to Perfection**  
1. **Move thighs to indirect heat**, skin-side up.  
2. **Close the lid** and cook for **20–25 mins**, until internal temp hits **175–185°F** (thighs stay juicy even at higher temps).  

### **Step 5: Glaze & Finish**  
1. **Brush with BBQ sauce** in the last **5–10 mins** (prevents burning).  
2. **Optional:** Move back to direct heat for **30 sec per side** to caramelize the sauce.  

### **Step 6: Rest & Serve**  
- **Let thighs rest 5–10 mins** (keeps them juicy).  
- **Serve with extra sauce** and your favorite sides!  

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### **Pro Tips for the Best BBQ Thighs**  
✅ **Crispiest skin?** Dry brine + high initial sear.  
✅ **No flare-ups?** Trim excess fat and keep a spray bottle handy.  
✅ **Extra smoky?** Use a smoker box with hickory or apple wood.  

**Enjoy your foolproof, restaurant-quality BBQ chicken thighs!** 🍗🔥  

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Great question! **Paprika can be either smoked or sweet**—it depends on the variety you buy. Here’s the breakdown to help you choose the best one for your BBQ chicken thighs:  

### **1. Sweet Paprika (Most Common)**  
- **Flavor:** Mild, slightly sweet, and fruity (made from dried red bell peppers or mild chili peppers).  
- **Best for:** General BBQ rubs where you want color and gentle pepper flavor without smokiness.  

### **2. Smoked Paprika (Aka "Pimentón")**  
- **Flavor:** Deep, rich smokiness (made from peppers dried over wood fires).  
- **Types:**  
  - **Dulce (Sweet Smoked):** Mild heat, sweet smoke (great for BBQ).  
  - **Picante (Hot Smoked):** Spicier kick (use less if sensitive to heat).  
- **Best for:** Adding a campfire-like smokiness, especially on gas grills (no wood chips needed!).  

### **3. Hot Paprika**  
- **Flavor:** Spicy and pungent (made from hotter chili varieties).  
- **Best for:** If you want heat without smoke.  

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### **Which One for Your BBQ Chicken?**  
- **Classic Sweet BBQ Rub?** Use **sweet paprika** + a bit of cayenne for heat.  
- **Smoky Depth (Gas Grill Hack)?** Use **smoked paprika (dulce)**—it mimics wood-fired flavor!  
- **Bold & Spicy?** Mix **hot smoked paprika (picante)** with brown sugar for balance.  

**Pro Tip:** If your BBQ sauce is already smoky, stick with sweet paprika to avoid overkill.