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Chicken Thighs with Smoky Sweet Dry Rub

Part 2 of 3 part series ”Sizzling BBQ Sauce”. Part 1 Sirloin Steak with Pepper Vinegar BBQ Sauce. Part 3 Pork Tenderloin with Oriental Express Sauce.

Juicy barbecued chicken thighs with smoky brown sugar dry rub.

Family roots in the Lone Star state

Dry rub style BBQ hails from

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Central Texas. This brown sugar based application grills up with crispy skin. The brown sugar caramelizes to a deep golden brown then chars wherever the meat has contact with the grill. This process holds in the meat juices for succulent, tender BBQ’ed chicken.

Chicken-Thighs-with-Dry-Rub-PlatedMy son Dallin and his family spent a few years in San Antonio. My sisters Sharon (Austin) and Holly (Houston) also lived in Texas. And my sister Jo Ann’s son Joseph currently lives in Austin. Okay, it’s a big state but I’ve certainly been exposed to some celebrated Texan BBQ. You don’t have to reside in the Lone Star state to bring the dry rub style BBQ right to your kitchen. Serve traditional sides like baked beans, coleslaw and potato salad. If corn on the cob is in season, a roasted or grilled ear rounds out the meal. You can also bake this dish if you don’t have a grill pan. See the information section below for instructions.

Chick here for more information about BBQ sauces.

2011 AniversaRecipe – Maple Coconut Granola

Recipe: Chicken Thighs with Smoky Sweet Dry Rub

Prep Time: 5 Minutes | Cook Time: 30 Minutes | Yield: 8 Servings | Level: Easy


  • 8 chicken thighs

Smoky Sweet Dry Rub

  • 1/2 cup dark brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 ½ tsp smoked paprika
  • 1/2 tsp salt
  • dash fresh ground black pepper

Special Equipment – grill pan or grill

Chicken-Thighs-with-Dry-Rub1 Dry the chicken pieces with paper towels.

2 Mix the brown sugar, garlic powder, cayenne, paprika, salt and black pepper in the bottom of a large bowl. Add the thighs and toss to thoroughly coat.

3 Heat a grill pan or cast iron grill to medium heat. Grill the thighs for about 15 minutes on each side or until cooked through.

This dry rub stores well. Make a double or triple batch and store the extra in an air tight jar or container in the cupboard.

To bake the chicken thighs, place on a baking sheet lined with non-stick foil or parchment. Arrange the thighs so they aren’t touching. Bake on 375 degrees for 40-45 minutes turning once half way through.

This dry rub is also tempting on wings. Click here for information on how make with wings.

Dish Designer

  • Exchange chicken thighs for breasts, wings or mixed pieces.
  • Exchange dark for light brown sugar.

Chicken-Thighs-with-Dry-Rub-Charred-and-SpicyInspiration – Greg Rempe of BBQ Central Show
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 22, 2012

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6 Responses to Chicken Thighs with Smoky Sweet Dry Rub

  1. Audrey July 24, 2012 at 2:49 pm #

    It tastes as good as it looks! Really.

  2. Lindsay August 19, 2012 at 9:39 pm #

    Another recipe that sounds just fantastic! Gotta tell me mom to start making these ;)

  3. Epicurus September 12, 2012 at 9:01 pm #

    We cooked this on the grill: sweet, crispy, moist–really, really good. We served this chicken with wild rice and the glazed carrot sticks (off Saucy Cuisine–look these up they are easy and an unforgettable way of eating a rather plain vegetable). With a tossed salad it was a perfect meal. Thank you!!!!

    • helenhorton September 13, 2012 at 8:57 am #

      Yum! This is a great combination. See for Glazed Carrot Sticks.

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