the_information_nexus/food_related/bbq_chicken_thighs.md

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.