Pat the chicken thighs dry with paper towels. Using a sharp knife or kitchen shears, trim any large excess fat. Place the thighs on a tray and rub 1 tablespoon neutral oil over the skin and exposed areas. Sprinkle the 2 tsp kosher salt and 1 tsp black pepper evenly over both sides of the chicken.

Let the seasoned chicken rest uncovered in the refrigerator for 30 minutes if time allows (this helps dry the skin for better browning). If short on time, proceed immediately.

Make Dry Rub

In a small bowl combine 2 tbs packed light brown sugar, 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp dry mustard and 1/2 tsp chili powder. Stir until uniform.

Pat the chicken again if any moisture collected. Sprinkle and rub the dry rub evenly over the skin and undersides of each thigh, pressing gently so it adheres. Set the chicken on a plate while you prepare the sauce or heat the grill/oven.

Make BBQ Sauce

In a small saucepan over medium-low heat combine 1 cup ketchup, 3 tbs apple cider vinegar, 2 tbs brown sugar, 1 tbs Worcestershire sauce, 1 tsp hot sauce (optional), 1/2 tsp smoked paprika, 2 minced garlic cloves and 1/2 tsp salt. Whisk to combine.

Bring sauce to a gentle simmer, then reduce heat to low and let simmer, stirring occasionally, for 8–10 minutes to meld flavors and thicken slightly. Taste and adjust salt, sugar or heat as desired. Remove from heat and keep warm.

Cook Chicken (Grill or Oven)

Option A — Grill

Preheat the grill for two-zone cooking: target about 400°F (direct medium-high) on one side and a cooler indirect side. Oil the grates. Sear the chicken skin-side down over direct heat for 4–5 minutes until well browned and crisp, watching for flare-ups. Flip and move to indirect heat, skin-side up, to finish cooking for 15–20 minutes with the lid closed until internal temperature reaches 165°F (74°C).

Option B — Oven

Preheat the oven to 425°F (220°C). Place the rub-coated thighs on a rimmed baking sheet or a wire rack set over a sheet pan, skin-side up. Roast for 25–30 minutes until skin is browned and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C).

Whichever method you use, during the last 6–8 minutes brush the thighs generously with the prepared BBQ sauce, then return to the grill/oven and brush once more halfway through the glazing period to build a sticky glaze. Avoid over-brushing before the chicken is nearly cooked to prevent burning the sugar in the sauce.

Rest and Serve

Transfer the cooked chicken to a clean platter and let rest 5 minutes to allow juices to redistribute and the glaze to set.

Sprinkle 2 tbs chopped fresh parsley over the chicken for color and flavor. Serve with lemon wedges for those who like a bright squeeze of acid alongside the BBQ.