Begin by patting the bone-in, skin-on chicken thighs dry with paper towels, ensuring they're free from excess moisture. This step is crucial for achieving that crispy skin we love in juicy grilled BBQ chicken. Once dried, let the chicken sit at room temperature for 15–20 minutes while you prep the seasonings.

In a small bowl, mix together kosher salt, cracked black pepper, smoked paprika, and garlic powder. Rub this flavorful mixture generously over the chicken thighs, making sure to cover all sides evenly.

Preheat your grill for two-zone cooking, setting one side to high heat (around 400°F) and leaving the other side cooler for indirect cooking. Clean the grates and lightly oil them to prevent sticking.

Place the chicken thighs skin-side down on the hot side of the grill. Sear them for 5–7 minutes, or until the skin is golden brown and crispy.

After searing, carefully flip the chicken thighs over and move them to the cooler side of the grill. Close the lid and cook for 25–30 minutes, monitoring the temperature with a meat thermometer. The chicken should reach an internal temperature of 155°F (68°C).

While the chicken is cooking, mix your favorite tomato-based BBQ sauce with apple cider vinegar in a small bowl. Set aside this glaze for the final touch!

Once the chicken reaches the desired temperature, generously brush the BBQ glaze over the chicken thighs. Continue cooking over indirect heat for another 5–10 minutes, allowing the glaze to become tacky.

After glazing, remove the juicy grilled BBQ chicken from the grill and let it rest for 5 minutes. Serve warm and enjoy!