Ingredients

8 Chicken thighs
4 quarts water
Game Changer All Purpose Brine
1/2 cup Secret Weapon Rub
1/2 cup Extra Virgin Olive Oil
BBQ sauce of your choice

Directions

These directions are for a standard Weber 22.5 inch kettle grill.

Trim the thighs as you normally would, leaving the skin on. Then brine in Game Changer All Purpose Brine (or your brine of choice) at full strength for 1.5 – 2 hours.

Mix equal parts of Secret Weapon rub and Olive Oil in a separate bowl. Then pour that into the bottom of a gallon-sized zip lock bag.

Remove the chick from the brine, rinse and dry each piece well. Add to rub mixture and zip the bag closed and mush it around until all chicken is covered evenly. Refrigerate for at least 2 hours.

Remove the thighs from the rub and place them on sheet pan. Dust on the skin side with more Secret Weapon so they are evenly covered and put them on thegrill using indirect heat  on the opposite side. The grill temp should be around 350º.

Cook skin side up on the cool side of the grill with lid on for 25 minutes.

Open the lid, rotate the thighs around and replace lid and cook for another 25 minutes.

Check a thigh for doneness. Look for 175º in the thickest part.

Once done, take a few at a time and roll them over the hot coals, skin side down for a few minutes each to crisp the skin. Watch them closely!

After they are all finished, place them skin side up on a baking rack set inside a rimmed sheet pan. Drizzle heated sauce over the tops of each thigh and let it even out and drip off the sides.

Repeat the heated sauce drizzle one more time.

Credit

Originally found on The Virtual Weber Bulletin Board with credit to the original sourceat Oak Ridge BBQ