Ingredients:

  • 10 bone-in, skin-on chicken thighs (approx. 5 lbs)
  • 2 tbsp olive oil
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey
  • 1/4 cup BBQ sauce

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Lightly coat each thigh in olive oil to help the rub adhere.
  2. Mix the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Generously apply the rub to all sides of the chicken, including under the skin.
  3. Place the seasoned thighs on a wire rack in the refrigerator for 2–12 hours to air-dry the skin for maximum crispiness.
  4. Preheat the pellet grill to 225°F (107°C). Place thighs on the grates and smoke until the internal temperature reaches 160°F (71°C), typically 60–90 minutes.
  5. Increase the grill temperature to 400°F (204°C). Mix apple cider vinegar, honey, and BBQ sauce to create a glaze and brush it onto the thighs.
  6. Continue cooking for another 10–15 minutes until the skin is deep mahogany brown and the internal temperature reaches 175°F–185°F (79°C–85°C).
  7. Remove the chicken from the grill and let the meat rest for 10 minutes before serving.