Grilled Chicken Thighs

Ingredients

• 7 boneless skinless chicken thighs
• 3 tablespoons tbsp rib rack chicken rub
• 1 tablespoons tbsp onion powder
• 1 tablespoons tbsp garlic powder
• 4 tablespoons tbsp olive oil
• 2 tablespoons tbsp fresh lemon juice
• 2 teaspoons tsp Slap Ya Mama Chicka Licka Bam Bam seasoning
• 2 handfuls hardwood charcoal (oak or hickory)
• 1 tablespoons tbsp salt and black pepper

Method

1. Marinate the chicken: In a large bowl, combine 7 boneless skinless chicken thighs with 3 tablespoons tbsp rib rack chicken rub, 1 tablespoons tbsp onion powder, 1 tablespoons tbsp garlic powder, 4 tablespoons tbsp olive oil, 2 tablespoons tbsp fresh lemon juice, and 2 teaspoons tsp Slap Ya Mama Chicka Licka Bam Bam seasoning. Toss to coat evenly. Cover and marinate in the fridge for at least 8 hours, preferably overnight.
2. Prep the hardwood charcoal: About 30 minutes before grilling, light your charcoal using a chimney starter. Let it burn until the coals are glowing and partially ash-covered. Spread the hardwood charcoal across the grill grate.
3. Place chicken on grill: Once the grill is hot and smoking slightly, place the marinated 7 boneless skinless chicken thighs directly on the grate. Don't wipe off the marinade—it adds flavor and moisture. Close the cover.
4. First side: Grill for 5 minutes on the first side with the cover closed. Open the cover and flip the thighs. Close the cover again.
5. Second side: Grill for another 5 minutes on the second side. The chicken is done when the internal temperature reaches 170°F at the thickest part (use a meat thermometer). The skin should be lightly charred and crispy.
6. Rest and serve: Transfer to a plate and let rest for 3 minutes.
7. Serve hot with your favorite sides.