½teaspooncayenne pepper(more or less depending on how much heat you like)
½teaspoonred pepper flakes(more or less depending on how much heat you like)
1teaspoondried herbs(in combination or either one thyme, oregano, or parsley flakes)
Instructions
Add all dry ingredients into a small bowl and combine. Set aside.
Wash and pat dry chicken thighs with paper towels. Season with kosher salt, black pepper, and coat each side with a generous amount of dry rub. (You do not need to use all the dry rub. Store any leftover dry rub in a small airtight container and place in pantry).
Either place the chicken thighs in a bowl and cover tightly with with plastic wrap or place in an airtight container to ziploc bag to marinate for 1 hour up to 24 hours in the fridge. After marinating, place the chicken thighs on the countertop and allow them to come to room temperature before grilling.
Meanwhile, fire-up the charcoal grill and set the temperature to 250°F. Arrange the marinated chicken thighs on the grill grates and close the lid.
Grill one side then flip them over halfway through the cooking time and char the other side. Grill each side for 20 minutes or so until no longer pink or use a meat thermometer to check that the internal temperature of the chicken has reached 165 degrees F. Keep in mind that when you remove the thighs from the grill the residual heat will continue to cook the meat.
When the thighs are done, place the grilled thighs on a clean serving platter or plate and allow them to rest before cutting for at least 10 minutes to allow the juices to redistribute.
Notes
Dry chicken thighs completely before grilling
Do not remove the excess fat from the thighs (it will render while being grilled and it adds flavor and juiciness)
When the thighs are done, cut them into cubes or strips and store in an airtight container and use for future dishes if meal prepping
Store in the fridge for up to 4 days
Serve as a main dish or chop and add to pastas, salads, burritos, tacos, enchiladas, or chicken bowls
Always have boneless skinless chicken thighs on hand in your freezer (they cook-up quick and easy)