Prepare the chicken thighs for grilling. Start by laying out a large surface with a paper towel. Place the chicken thighs on top and pat them dry. This ensures a better sear on the grill.
Season the chicken thighs. Transfer them to a large baking dish or platter. Coat them all over with olive oil first, as this helps the seasoning adhere better. Then, sprinkle the BBQ rub or poultry seasoning generously over the chicken, massaging it in for maximum flavor.
Let the seasoning set. Allow the chicken thighs to marinate for at least 30 minutes, but if you have time, letting them sit for up to 4 hours in the refrigerator will deepen the flavor.
Preheat your gas grill to high heat, around 500 degrees F. For an even cooking experience, light 2 out of 3 burners, leaving one off for indirect heat later on.
Grill the chicken thighs directly over the flames, skin-side down, for about 5 minutes with the lid closed. This helps to achieve a nice char.
Flip the chicken thighs and grill for another 5 minutes, lid closed. You want to see a beautiful golden color forming.
Now, transfer the chicken thighs to indirect heat. Move them to an area of the grill without flames directly beneath them, keeping the skin side up. Grill for about 10 more minutes with the lid closed until they reach an internal temperature of about 150 degrees F.
Brush BBQ sauce on the chicken thighs once they hit 150 degrees F. Close the lid and continue grilling them with indirect heat.
Finish grilling the chicken thighs until they reach 165 degrees F. Ensure you measure this at the thickest part of the chicken, avoiding the bone.
Let the chicken thighs rest for 5 to 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender bite. Optionally, sprinkle with fresh chopped cilantro and add a drizzle of extra BBQ sauce for serving.
