Barbecued Chicken Thighs

The June/July issue of Cook's Country is chock full of amazing-looking barbecue recipes! I'veb een itching to try a few out. And, now that we finally have a grill, I actually can!

Barbecued Chicken Thighs
Slightly adapted from Cook's Country June/July 2015
2 Tbsp. packed brown sugar, divided
1/2 Tbsp. coarse sea salt
1 Tbsp. smoked hot Spanish paprika
1 tsp. black pepper
1 tsp. white pepper
3/4 tsp. granulated garlic
4 lbs. bone-in, skin-on chicken thighs
1 (13"x9") disposable roasting pan
1/2 c. + 2 Tbsp. barbecue sauce
1/2 c. chicken broth
6 garlic cloves, sliced thin
1/2 Tbsp. garlic paste
3 Tbsp. Worcestershire sauce
3 Tbsp. hot sauce (I used sriracha)
2 Tbsp. apple jelly
1 1/2 c. wood chips (I used whiskey barrel chips)

1. Salt the chicken thighs and let them stand for at least and hour, or in the fridge overnight.
2. Combine 1 Tbsp. sugar, paprika, black pepper, white pepper, and granulated garlic. Set aside 4 tsp. of the spice blend. Use the rest to season the chicken.
3. Whisk 1/2 c. barbecue sauce, broth, sliced garlic, Worcestershire sauce, and 2 Tbsp. hot sauce together in a bowl. Place the seasoned chicken thighs skin side down in the roasting pan and pour the broth mixture over them.
4. Place wood chips in a smoker box (or alternatively, create a wood chip "packet" out of heavy duty aluminum foil). If the smoker box has adjustable vents, close them half way. If using foil, cut several holes in the top of the packet to let smoke escape.
5. Place wood chip packet/box directly over primary burner of gas grill (or directly on top of hot coals on a charcoal grill). Preheat grill (all burners on high) for 10 minutes. Then turn off all but the primary burner. Adjust primary burner to maintain a temperature of 325-350F.
6. Place the roasting pan full of chicken on the indirect side of the grill. Braise for 30-40 minutes.
7. While chicken is braising, mix up the glaze: Microwave jelly until melted. Stir in garlic paste, 2 Tbsp. barbecue sauce, 1 Tbsp. sugar, and 1 Tbsp. hot sauce. Set aside.
8. Remove chicken from pan and place directly on grill, skin side up. Discard braising liquid.
9. Brush skin with half of glaze and sprinkle with remaining spice rub. Cover grill and cook for another 20-30 minutes.
10. Brush chicken with remaining glaze. Cover grill and continue cooking for an additional 30-40 minutes. (Until internal temperature registers 170F.)
11. Flip chicken skin side down and turn all burners to high. Leave lid open and cook for 2-3 minutes. (Until sugar is caramelized, but not burnt and internal temperature registers 175F.) 
12. Serve with grilled asparagus. (Brush lightly with olive oil, sprinkle with salt and pepper, and grill while chicken is finishing.)