Contramuslos de pollo a la barbacoa a la parrilla

Ingredientes

• 2 lbs boneless, skinless chicken thighs (or bone-in, skin-on)
• 1/2 cup your favorite BBQ sauce (plus more for basting)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste

Preparación

1. 1

   Pat the chicken thighs dry with paper towels. In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), and a generous pinch of salt and pepper. Add the chicken thighs and toss to coat evenly. Let them sit at room temperature for 15-30 minutes.

2. 2

   Preheat the grill for two-zone cooking: for a gas grill, turn one side to high heat and the other side to medium-low; for a charcoal grill, bank the hot coals to one side. Aim for a surface temperature of about 400-450°F on the hot side.

3. 3

   Place the chicken thighs skin-side down (if using skin-on) or presentation-side down on the hot side of the grill. Cook for 4-5 minutes without moving them, until deep golden-brown grill marks appear. Flip and sear the other side for another 3-4 minutes.

4. 4

   Move the thighs to the cooler side of the grill. Brush the tops generously with your BBQ sauce. Close the lid and cook for 10-12 minutes. Flip the thighs, baste the other side, and cook for another 10-12 minutes. The internal temperature should reach 165°F for boneless or 175°F for bone-in.

5. 5

   In the last 2-3 minutes of cooking, move the thighs back to the hot side of the grill. Brush on a final, thick layer of BBQ sauce. Let it bubble and caramelize for 1-2 minutes per side, being careful not to let it burn. Remove the chicken to a clean plate and let it rest for 5 minutes before serving.