1-First things first, trim any excess fat from the 2.5 lbs of boneless skinless chicken thighs to help them cook evenly and absorb flavors better. Mix the chicken with the dry rub made from 2 tablespoons brown sugar, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon chili powder, and 3 tablespoons avocado oil then marinate it in the refrigerator for 4 hours to overnight. This step locks in that smoky goodness from the smoked paprika.

2-Let the chicken sit at room temperature for 30 minutes before cooking to avoid a rubbery texture and ensure juicy results. For grilling, preheat your grill to medium-high heat and place the chicken on the grates. Grill until you get nice char marks, then baste with 1 cup of barbecue sauce near the end and move to indirect heat until the internal temperature hits 175-190°F (79-88°C). Always let it rest before serving to keep everything tender.

3-If grilling isn’t an option, the oven method works just as well. After marinating, let the chicken reach room temperature for 30 minutes. Preheat your oven to 400°F (204°C) and toss the chicken with half the barbecue sauce. Arrange it evenly on a foil-lined rimmed baking sheet and bake for 20-25 minutes, checking that it reaches 175-190°F internally.

4-For a caramelized finish, add more barbecue sauce and broil for 2-3 minutes, but keep an eye on it to avoid burning. Remember, preparation takes about 10 minutes of active work plus marinating and cooking time, which is around 20-30 minutes depending on thickness. Using a meat thermometer is a smart tip to get it just right, especially for those new to cooking.