Charcoal-Grilled BBQ Chicken Thighs with Spicy Dry Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs infused with a smoky, spicy dry rub and grilled over charcoal for a flavorful centerpiece. This American-inspired barbecue recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper to create the dry rub.
  2. Step 2: Pat dry 8 bone-in, skin-on chicken thighs with paper towels, then rub 2 tbsp olive oil evenly over the skin. Generously coat each chicken thigh with the dry rub, pressing it in for full coverage.
  3. Step 3: Preheat charcoal grill to medium heat (about 350°F). Place chicken thighs skin side down on the grill and cook for 6-7 minutes until skin is crispy and charred in spots.
  4. Step 4: Flip chicken thighs and continue grilling for another 10-12 minutes with the lid closed, flipping once halfway, until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving to lock in juices.

Related recipes