Bobby Flay’s Chicken Thighs: The Ultimate Grilled Chili-Lime Recipe for BBQ Mastery

Welcome, grilling enthusiasts! There are few pleasures quite like the sound of sizzling meat hitting hot grates, especially when that meat is enveloped in a bold, vibrant spice rub developed by one of America’s grilling legends, Bobby Flay. This particular recipe for Bobby Flay’s Chicken Thighs features an electrifying Chili-Lime Rub that transforms humble chicken thighs into a show-stopping main course. If you are searching for a grilling recipe that guarantees deep flavor, perfectly crispy skin, and incredibly moist meat every time, your quest ends here.

Chicken thighs are the unsung heroes of the grill. Their higher fat content ensures they stay juicy and forgiving, even when cooked under high heat. When paired with Flay’s signature Southwestern-inspired flavors namely smoky paprika, fiery cayenne, and zesty lime you achieve a complexity that surpasses standard BBQ fare. We will walk you through the crucial steps, from prepping the perfect dry rub to mastering the two-zone grilling technique that delivers that coveted crisp exterior and fall-off-the-bone tenderness. Prepare your palate; this is how you take your summer cookout to the next level. Let’s dive deep into making these perfect Bobby Flay’s Chicken Thighs.

This comprehensive guide not only provides the exact measurements and instructions from the master chef but also includes essential tips and tricks to ensure your success. Whether you are a seasoned griller or just lighting up your charcoal for the first time, mastering this recipe for grilled chicken thighs will solidify your reputation as the backyard BBQ champion. Get ready to experience chicken perfection!

Why You’ll Love This Grilled Chicken Thigh Recipe

If you need convincing to add these Bobby Flay’s Chicken Thighs to your weekly rotation, consider this list of undeniable benefits. This isn’t just another grilled chicken recipe; it is a meticulously crafted culinary experience designed for maximum flavor impact and ease of execution. The combination of intense seasoning and the forgiving nature of the dark meat is what makes this dish truly special.

Unrivaled Flavor Profile: The Chili-Lime Punch

The heart of this recipe is the Chili-Lime Spice Rub. Unlike many rubs that rely heavily on sugar, this one is savory, smoky, and bright. The ancho chili powder provides a deep, earthy foundation without overwhelming heat, while the smoked paprika (pimentón) layers in that quintessential BBQ smokiness. What elevates this rub, however, is the incorporation of fresh lime zest. When combined with the dried spices, the zest releases aromatic oils that penetrate the meat during the resting period, resulting in a vibrant, citrusy undertone that cuts beautifully through the richness of the chicken fat.

The Magic of the Two-Zone Grill Method

One common pitfall when grilling chicken thighs is achieving crispy skin without burning the spice rub or drying out the meat. Bobby Flay’s technique elegantly solves this problem by utilizing a two-zone fire. This method allows you to: 1) sear the skin over direct, high heat for quick crisping and beautiful char marks, and 2) move the chicken to indirect, lower heat to finish cooking gently. This duality ensures juicy meat and a perfectly rendered, crispy skin a truly essential element of perfect grilled chicken thighs.

Perfect for Meal Prep and Crowd Pleasing

Chicken thighs are inherently versatile. They hold up incredibly well to reheating, making these Bobby Flay’s Chicken Thighs ideal for meal prepping throughout the week. Furthermore, the robust, crowd-pleasing flavors mean this recipe is perfect for entertaining large groups. You can prepare the rub and season the chicken hours in advance, leaving you minimal work when your guests arrive. Just fire up the grill, and you are ready to go.

Incredibly Forgiving Dark Meat

Unlike chicken breast, which can turn dry and chalky if overcooked by mere minutes, chicken thighs are incredibly forgiving. They contain connective tissues and fat that melt during cooking, keeping the meat moist and tender even if the internal temperature creeps slightly above the target. We recommend cooking them to 170°F–175°F (a bit higher than white meat) for optimal texture. This resilience makes this recipe fantastic for beginner grillers who are still mastering temperature control.

Mastering the Technique: Why You Should Try Bobby Flay’s Chicken Thighs Today

Beyond the incredible flavor, attempting this specific recipe is a valuable lesson in proper grilling technique. When you follow the steps laid out by a master like Bobby Flay, you are not just cooking dinner you are developing fundamental grilling skills that will benefit every future BBQ endeavor. Mastering the rub application and the two-zone technique are transferable skills that distinguish great outdoor cooks.

Achieving the Perfect Crispy Skin: The Dry Prep Secret

One of the non-negotiable secrets to crispy skin on any grilled poultry is preparation. Step 1 explicitly calls for patting the chicken skin completely dry using paper towels. Moisture is the enemy of crispiness. By removing all surface liquid before applying the olive oil and the spice rub, you ensure that the heat from the grill goes straight to rendering the fat and crisping the skin, rather than steaming the surface. This crucial, yet simple, step guarantees superior results compared to simply tossing damp chicken straight onto the grill.

The Power of the Marinade (Resting Period)

While this recipe uses a dry rub, the rest period acts like a marinade, known as dry brining. The salt in the rub draws moisture from the chicken surface. This moisture then dissolves the spices, creating a concentrated flavor slurry that is reabsorbed by the meat. Allowing the Bobby Flay’s Chicken Thighs to rest for a minimum of 30 minutes (or up to 4 hours) ensures that the flavorful ancho and lime penetrate deep into the meat, not just sitting on the surface. This deep flavor infusion is a hallmark of excellent cooking.

Enhanced Juiciness with the Optional Glaze

For those looking to maximize moisture and add a touch of complex sweetness, the optional glaze/baste is highly recommended. Mixing chicken stock, fresh lime juice, and a touch of honey or agave nectar provides a gentle layer of flavor and moisture during the low-and-slow, indirect cooking phase. Basting every 5 to 7 minutes keeps the surface hydrated without interfering with the initial sear. This results in tender meat and a slight sticky caramelization that is absolutely addictive. If you enjoy rich, flavorful main courses, consider serving this alongside a complementary dish like Paella Mixta, which offers a great contrast in textures and flavor profiles.

Precision Cooking for Safety and Quality

Finally, trying this recipe forces you to utilize a meat thermometer, moving away from guesswork. Cooking chicken thighs to an internal temperature of 170°F to 175°F ensures the fat and connective tissue are fully broken down, maximizing tenderness and juiciness while guaranteeing safety. This commitment to precision temperature control is paramount for consistently perfect results, confirming that these Bobby Flay’s Chicken Thighs are cooked to perfection every single time.

Ingredients and Necessary Utensils: Preparing for Grilling Success

The success of this recipe lies in the quality of the ingredients and having the right tools on hand. The spice rub is built from easily accessible pantry staples, but the freshness of the lime zest is crucial for maximizing that signature Bobby Flay brightness. Below is a detailed breakdown of everything you need, along with the essential equipment for a seamless grilling process.

Essential Ingredients for Bobby Flay’s Chicken Thighs

You will need two main sets of ingredients: the chicken and oil, and the proprietary Chili-Lime Spice Rub.

For the Chicken and Oil:

• 8 large chicken thighs: You can use bone-in, skin-on (highly recommended for superior flavor and crispy skin), or boneless, skinless for quicker cooking. Choose pieces of relatively uniform size for even cooking.
• 2 tablespoons high-heat cooking oil (such as canola or grapeseed oil): Reserved solely for oiling the grill grates. This prevents sticking at high temperatures.
• 1 tablespoon olive oil: Used to lightly coat the chicken pieces, helping the spice rub adhere effectively and enhancing the searing process.

The Signature Chili-Lime Spice Rub:

This rub is where the magic happens, combining smoky, earthy, and zesty notes.

• 2 tablespoons ancho chili powder: Provides the bulk of the color and a mild, dried fruit flavor base.
• 1 tablespoon smoked paprika (pimentón): Use the Spanish sweet variety (dulce) for deep, smoky character without excessive heat.
• 1 tablespoon ground cumin: Essential for that earthy, Southwestern depth.
• 1 teaspoon dried Mexican oregano: Distinctly different from Mediterranean oregano; it offers more citrus and savory notes. Do not substitute if possible.
• 1 1/2 teaspoons kosher salt: Crucial for seasoning and dry brining. Use slightly less if using fine table salt.
• 1 teaspoon freshly ground black pepper: Adds sharpness and aroma.
• 1/2 teaspoon cayenne pepper: Adjust this quantity based on your desired heat level. Start small if unsure.
• Zest of 1 large lime: This must be fresh! Use a microplane zester to get the colorful green outer layer only, avoiding the bitter white pith.

For the Optional Glaze/Baste (Highly Recommended):

This enhances moisture and provides a beautiful sheen during the indirect cooking phase.

• 1/4 cup chicken stock: Adds savory moisture.
• 1 tablespoon fresh lime juice: Reinforces the citrus flavor.
• 1 teaspoon honey or agave nectar: Provides sweetness for caramelization and balance.

Recommended Tools and Utensils for Recipe Success

To execute the two-zone grilling method flawlessly and ensure maximum flavor penetration for these Bobby Flay’s Chicken Thighs, having the right gear is essential:

Grilling Essentials:

• Outdoor Grill (Gas or Charcoal): Necessary for achieving the high heat sear and the indirect low-and-slow finish. Charcoal provides the best smoky flavor, but gas works beautifully if properly set up for two zones.
• Instant-Read Meat Thermometer: The single most important tool. Do not rely on color! You need to hit 170°F to 175°F reliably.
• Long-Handled Tongs: For safely handling hot chicken and oiling the grates.
• Wire Grill Brush: To thoroughly clean the grates before cooking.
• Basting Brush (Silicone): If using the optional glaze, a good quality silicone brush is needed for even application.

Prep and Mixing Tools:

• Large Mixing Bowl or Sheet Pan: For seasoning and resting the chicken thighs.
• Small Mixing Bowl and Whisk/Spoon: Dedicated to thoroughly blending the Chili-Lime Spice Rub until it is perfectly homogenous.
• Paper Towels: Absolutely critical for patting the chicken skin dry before applying the oil and rub.
• Microplane or Fine Grater: Essential for zesting the lime without picking up the bitter white pith.

Having these tools ready will ensure you can move efficiently through the steps, guaranteeing that the grilling process for your Bobby Flay’s Chicken Thighs is a stress-free success. For general kitchen organization and Spanish culinary insights, you might also be interested in my guide on Lasana de Calabacín y Atún, which demonstrates efficiency in ingredient handling.

Detailed Recipe Steps: Grilling Bobby Flay’s Chicken Thighs to Perfection

This recipe relies on precise timing and temperature management. Follow these steps meticulously, focusing particularly on preparation and utilizing the two-zone grilling technique for the best results.

STEP 1: Prepare the Chicken and the Spice Rub

1. Dry the Chicken: Remove the chicken thighs from their packaging. Use paper towels to thoroughly pat the chicken skin completely dry. This essential step ensures the rub adheres properly and helps the skin crisp during cooking.
2. Combine the Rub: In a small bowl, combine all the ingredients for the Chili-Lime Spice Rub: the ancho chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, cayenne pepper, and the fresh lime zest. Whisk or stir these ingredients together until they are homogenous and well-blended.
3. Oil and Season: Place the dried chicken thighs in a large mixing bowl or on a sheet pan. Drizzle the 1 tablespoon of olive oil evenly over all sides of the chicken pieces.
4. Apply the Rub Generously: Generously sprinkle and firmly massage the prepared spice rub over all surfaces of the chicken thighs. If using bone-in, skin-on pieces, ensure the rub gets under the skin flap this penetration adds flavor right into the meat. Be firm and thorough so the seasoning fully permeates the meat.
5. Rest and Chill: Cover the seasoned chicken and refrigerate it for a minimum of 30 minutes. Ideally, aim for 2 to 4 hours to allow the spices and lime zest flavors to fully permeate the meat. Crucial Tip: If refrigerating for longer than two hours, allow the chicken to sit out at room temperature for 20 minutes before grilling to ensure even cooking.

STEP 2: Preheat and Prepare the Grill (Mastering the Two-Zone Fire)

The two-zone setup is key to achieving both the crispy skin and the juicy interior for these Bobby Flay’s Chicken Thighs.

1. Set Up the Zones: Preheat your outdoor grill to a medium-high heat (around 400-450°F).
   • Charcoal Grill: Create a two-zone fire by stacking coals on one side for direct, intense heat, and leaving the other side empty for cooler, indirect heat.
   • Gas Grill: Heat one side to medium-high (400-450°F) for searing, and the other side to medium-low (300-350°F) for finishing.
2. Clean and Oil the Grates: Once the grill is hot, brush the grates well with a wire brush. Then, carefully oil the grates with the remaining high-heat cooking oil (dip a paper towel in the oil, hold it securely with tongs, and wipe the hot grates). This prevents sticking when the chicken first hits the heat.
3. Prepare the Glaze (If Using): If you opted for the optional glaze, whisk together the chicken stock, lime juice, and honey/agave nectar in a small bowl now, so it is ready for Step 4.

STEP 3: Cook the Chicken Thighs (The Searing Phase)

This short, high-heat phase develops the crust and color.

1. Initial Sear: Place the chicken thighs skin-side down (if using skin-on) directly over the hottest, direct heat zone of the grill.
2. Sear Undisturbed: Sear the chicken undisturbed for 3 to 5 minutes. Watch carefully to ensure the rub does not burn, but you should see a deep, crispy brown crust developing on the skin.
3. Second Side Sear: Using tongs, carefully flip the chicken pieces to the bone side (or the second side if boneless). Cook for an additional 2 to 3 minutes over direct heat.

STEP 4: Finish Cooking Over Indirect Heat

The majority of the cooking time happens here, ensuring the internal temperature is reached slowly and evenly.

1. Move to Indirect Heat: Move the chicken thighs immediately from the direct heat zone to the cooler, indirect heat zone of the grill.
2. Basting (If Applicable): If you are using the optional glaze, begin basting the chicken thighs lightly every 5 to 7 minutes during this indirect cooking phase.
3. Close and Cook: Close the grill lid to allow the ambient heat to finish cooking the chicken thoroughly. Continue cooking for approximately 15 to 25 minutes, depending on the size and whether the pieces are bone-in or boneless. Bone-in thighs will require longer.
4. Check for Doneness: The chicken is fully cooked when an instant-read meat thermometer inserted into the thickest part of the thigh (avoiding the bone) registers an internal temperature of 170°F to 175°F. This higher temperature is ideal for dark meat.

STEP 5: Rest and Serve

1. Remove and Rest: Once the chicken reaches the desired internal temperature, remove the thighs immediately from the grill and place them on a clean cutting board or serving platter.
2. Juice Redistribution: Tent the chicken loosely with aluminum foil and allow it to rest for a minimum of 5 to 10 minutes. This resting period is critical; it allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in your Bobby Flay’s Chicken Thighs.
3. Serve: Serve the Chili-Lime Chicken Thighs hot with any accumulated pan juices or additional fresh lime wedges for an extra burst of zest. For a sweet Spanish finish, consider following this hearty meal with a classic Arroz con Leche Asturiano.

Tips, Troubleshooting, and Variations for Bobby Flay’s Chicken Thighs

Achieving grilling mastery requires understanding how to adapt the recipe and troubleshoot common issues. Here are some expert tips and ways to tailor this recipe to your preferences.

Grilling Tips to Avoid Common Mistakes

Preventing Burnt Rubs

The spices in the rub (especially the chili powder and paprika) contain sugars and solids that can easily burn over direct high heat. The secret is the initial sear time keep it short (3-5 minutes) and move the chicken quickly to the cooler, indirect zone. If you see the rub starting to turn black rather than deep brown, move the chicken immediately.

Ensuring Even Cooking

If you are cooking bone-in chicken, the meat closest to the bone cooks slower. Ensure you insert the thermometer deep into the thickest part of the thigh, without touching the bone, to get an accurate reading. Also, try to purchase chicken thighs of similar weight to standardize cooking times.

Oiling the Chicken vs. Oiling the Grates

We use olive oil on the chicken primarily to help the rub adhere and prevent it from drying out. We use high-heat oil (canola/grapeseed) on the grates. Do not use olive oil to brush the grates; it has a low smoke point and will burn immediately, causing sticking and bad flavor. Use the proper oil for the proper job.

Ingredient Alternatives and Dietary Variations

Spice Rub Substitutions

• If you don’t have ancho chili powder: Substitute with regular chili powder, but you may lose some of the deep, earthy undertones. Add a pinch of cocoa powder (unsweetened) to mimic that deep, dark flavor profile.
• Mexican Oregano Alternative: If you must substitute, use a mixture of standard Mediterranean oregano and a tiny pinch of dried marjoram for a slightly similar profile.
• Smoked Paprika: Do not skip this! The smoke is critical. If you only have sweet paprika, consider adding a drop of liquid smoke to the olive oil before rubbing.

Making it Gluten-Free and Dairy-Free

This recipe for Bobby Flay’s Chicken Thighs is naturally gluten-free and dairy-free! It relies only on whole spices, oil, and chicken, making it an excellent choice for those with common allergies or sensitivities.

Vegan/Vegetarian Adaptation

While the focus is chicken, the Chili-Lime Rub is sensational on plant-based proteins. Apply the rub generously to portobello mushrooms, thick slices of zucchini, or firm tofu cubes. Grill them quickly over medium-high heat until tender and charred. The spice blend works especially well with vegetables that can handle high heat, like bell peppers and onions.

Serving Suggestions for Your Chili-Lime Chicken

These flavorful chicken thighs pair wonderfully with light, fresh sides that complement the heat and citrus:

• Classic Pairing: Grilled corn on the cob (elotes-style) or black beans and rice.
• Fresh and Light: A refreshing mango salsa or a simple cilantro-lime slaw.
• Side Dish Idea: Serve atop warm tortillas with crumbled cotija cheese and avocado slices for quick and easy tacos.

Remember, the goal is confident grilling. By understanding the function of each step from drying the skin to utilizing the two-zone setup you ensure your Bobby Flay’s Chicken Thighs come out perfectly cooked, moist, and bursting with flavor every single time.

Nutritional Values and Benefits of Grilled Chicken Thighs

Chicken thighs often get overlooked in favor of lean chicken breasts, but they offer significant nutritional advantages, especially when considering flavor retention and overall diet quality. Cooking them on the grill, as in this recipe for Bobby Flay’s Chicken Thighs, further minimizes added fats.

Approximate Nutritional Breakdown (Per 4 oz Serving, Skin-On, Bone-In)

Please note these are estimates and can vary based on the exact size and fat content of the chicken pieces and the amount of rub absorbed.

The chili-lime rub adds negligible calories but provides a significant boost in flavor without relying on heavy sauces that often contain high amounts of sugar or unhealthy fats.

Health Benefits of Chicken Thighs and Spices

High-Quality Protein Source

Chicken thighs are an excellent source of complete protein, which is vital for muscle repair, immune function, and satiety. The higher fat content (compared to breast meat) contributes to a more satisfying meal that keeps you full longer, helping with portion control.

Micronutrient Richness

Dark meat is naturally richer in several important micronutrients than white meat. Bobby Flay’s Chicken Thighs provide substantial amounts of:

• Iron: Essential for transporting oxygen in the blood.
• Zinc: Crucial for immune health and metabolism.
• B Vitamins (especially Niacin and B12): Important for energy production and nerve function.

The Antioxidant Power of Spices

The Chili-Lime Spice Rub is not just for flavor; it’s loaded with beneficial compounds:

• Ancho Chili Powder & Cayenne: Chilies contain capsaicin, which is known for its anti-inflammatory properties and ability to slightly boost metabolism. They are also high in Vitamin A.
• Smoked Paprika: A potent source of antioxidants, particularly carotenoids.
• Cumin: Traditionally used to aid digestion and known for its antimicrobial properties.

By opting for a dry-rubbed, grilled preparation, you are enjoying a nutrient-dense, flavorful meal that minimizes simple carbohydrates and maintains maximum nutritional integrity. Furthermore, choosing bone-in, skin-on Bobby Flay’s Chicken Thighs allows you to benefit from the fat rendering process, which contributes flavor while many of those rendered fats drip away during grilling.

Frequently Asked Questions About Bobby Flay’s Chicken Thighs

Grilling poultry can sometimes present challenges, especially when aiming for perfection. Here are some of the most common questions regarding this recipe, marked up with Schema.org to assist in search engine understanding.

Conclusion: Achieving Grilling Glory with Bobby Flay’s Chicken Thighs

You now hold the definitive guide to creating truly spectacular grilled chicken. This recipe for Bobby Flay’s Chicken Thighs is more than just a set of instructions; it is a lesson in flavor balance the rich smokiness of the paprika and ancho, the searing heat of the cayenne, and the essential brightness of fresh lime zest.

We covered the fundamental steps: the importance of drying the skin for crispiness, the crucial role of the resting period for deep flavor infusion, and the technical mastery required to execute a perfect two-zone fire. Remember that precision is your friend; using an internal thermometer to hit 170°F–175°F ensures that flawless, juicy result that elevates a simple weeknight dinner into a culinary event.

Whether you choose to use the optional glaze for a touch of sticky sweetness or stick to the pure intensity of the dry rub, this recipe guarantees juicy meat wrapped in a crispy, intensely flavored shell. Stop settling for dry, flavorless grilled poultry. Embrace the dark meat, master the rub, and enjoy the accolades that come with serving these exceptional Chili-Lime Chicken Thighs.

Fire up your grill this weekend and put these techniques to the test. We encourage you to share your results and tell us which side dishes you chose to pair with this outstanding main course. Happy grilling!

BOBBY FLAY’S GRILLED CHICKEN THIGHS WITH CHILI-LIME RUB

This signature Bobby Flay recipe features juicy grilled chicken thighs coated in a vibrant, smoky chili-lime rub, finished over indirect heat for tender results. The two-zone grilling method ensures crispy skin and perfectly cooked meat every time.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Mexican, Southwestern

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

FOR THE CHICKEN AND OIL

• 8 large chicken thighs bone-in, skin-on, or boneless, skinless
• 2 tablespoons high-heat cooking oil such as canola or grapeseed oil, for oiling grates
• 1 tablespoon olive oil for drizzling chicken

FOR THE CHILI-LIME SPICE RUB

• 2 tablespoons ancho chili powder
• 1 tablespoon smoked paprika (pimentón)
• 1 tablespoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper adjust based on desired heat level
• 1 large lime zest

FOR THE OPTIONAL GLAZE/BASTE

• 1/4 cup chicken stock
• 1 tablespoon fresh lime juice
• 1 teaspoon honey or agave nectar

Equipment

• Outdoor Grill (Gas or Charcoal)
• Mixing Bowls
• Meat thermometer
• Tongs

Method

 

STEP 1: PREPARE THE CHICKEN AND THE SPICE RUB

1. Remove the chicken thighs from their packaging and use paper towels to thoroughly pat the chicken skin completely dry. This essential step ensures the rub adheres properly and helps the skin crisp during cooking.
2. In a small bowl, combine all the ingredients for the Chili-Lime Spice Rub: the ancho chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, cayenne pepper, and the fresh lime zest. Whisk or stir these ingredients together until they are homogenous and well-blended.
3. Place the dried chicken thighs in a large mixing bowl or on a sheet pan. Drizzle the 1 tablespoon of olive oil evenly over all sides of the chicken pieces. Generously sprinkle and massage the prepared spice rub over all surfaces of the chicken thighs. Ensure the rub gets under the skin flap if using bone-in, skin-on pieces. Be firm and thorough so the seasoning penetrates the meat.
4. Cover the seasoned chicken and refrigerate it for a minimum of 30 minutes, or ideally for 2 to 4 hours, to allow the spices and lime zest flavors to fully permeate the meat. If refrigerating for longer than two hours, allow the chicken to sit out at room temperature for 20 minutes before grilling.

STEP 2: PREHEAT AND PREPARE THE GRILL

1. Preheat your outdoor grill to a medium-high heat. Create a two-zone fire: stack coals on one side for direct heat, and leave the other side empty for indirect heat. If using a gas grill, heat one side to medium-high (400-450°F) and the other side to medium-low (300-350°F).
2. Once the grill is hot, brush the grates well with a wire brush, and then carefully oil the grates with the remaining high-heat cooking oil (applied using a paper towel dipped in oil and held with tongs).

STEP 3: COOK THE CHICKEN THIGHS (SEARING)

1. Place the chicken thighs skin-side down (if using skin-on) directly over the hottest, direct heat zone of the grill. Sear the chicken undisturbed for 3 to 5 minutes. Watch carefully to ensure the rub does not burn, but you should see a deep, crispy brown crust developing on the skin.
2. Using tongs, carefully flip the chicken pieces to the bone side (or the second side if boneless). Cook for an additional 2 to 3 minutes over direct heat.

STEP 4: FINISH COOKING OVER INDIRECT HEAT

1. Move the chicken thighs immediately from the direct heat zone to the cooler, indirect heat zone of the grill.
2. If you are using the optional glaze, whisk together the chicken stock, lime juice, and honey/agave nectar in a small bowl. Begin basting the chicken thighs lightly every 5 to 7 minutes during this indirect cooking phase.
3. Close the grill lid to allow the ambient heat to finish cooking the chicken thoroughly. Continue cooking for approximately 15 to 25 minutes, depending on the size and whether the pieces are bone-in or boneless.
4. The chicken is fully cooked when an internal meat thermometer inserted into the thickest part of the thigh registers an internal temperature of 170°F to 175°F (chicken thighs benefit from slightly higher temperature than breast meat).

STEP 5: REST AND SERVE

1. Once the chicken reaches the desired internal temperature, remove the thighs immediately from the grill and place them on a clean cutting board or serving platter.
2. Tent the chicken loosely with aluminum foil and allow it to rest for a minimum of 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Serve hot with any accumulated pan juices or additional lime wedges.

Notes

For maximum flavor penetration, aim for the 4-hour refrigeration time. If you prefer less heat, omit the cayenne pepper. Always use a clean brush for basting the glaze, especially if you plan to use any remaining glaze as a final sauce.