- 1 tablespoon light or dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 1/2 pounds boneless, skinless chicken thighs
- olive oil or vegetable oil
Stir the sugar, chili powder, paprika and salt together in a small bowl. Place the chicken thighs on a rimmed baking sheet and sprinkle half the spice rub evenly over the chicken. Pat the rub onto the chicken until evenly coated, then flip the chicken and repeat with the remaining spice rub. Let the chicken rest at room temperature for an hour. Preheat a gas or charcoal grill for direct cooking over medium-high heat. With a silicone basting brush, brush one side of the chicken lightly with oil to prevent sticking. Grill until the chicken has turned opaque at the edges and is no longer completely raw and translucent throughout, about 5 minutes. Brush the other side of the chicken lightly with oil (taking care not to let oil drip into the grill grates, where it can cause flare-ups), then flip and grill until cooked through. (An instant-read thermometer is the best way to judge doneness. The USDA recommends cooking chicken to a minimum internal temperature of 165 degrees F.) Let the chicken rest on a clean plate or baking sheet for 3-5 minutes before serving.