Make the Glaze

In a small saucepan, whisk all BBQ sauce ingredients.Bring to a simmer and cook 6–8 minutes until glossy and slightly thickened. Tip: for an extra layer of flavor, stir in ½ teaspoon of green seasoning before turning off the heat.

Prep the Chicken Pat the chicken thighs dry — moisture prevents a good crust.Toss with olive oil, green seasoning, dry seasonings, salt, and pepper.Let sit at least 20 minutes while the grill heats (this helps the rub “set”).

Preheat the Grill

Bring your grill to medium-high heat (around 400°F).Oil the grates lightly — I use a paper towel dipped in oil and tongs to swipe across the surface.

Grill the Chicken

Place chicken skin-side down first to get that crispy, golden crust.Grill 8–14 minutes, flip, then start basting with your BBQ glaze.Brush, flip, brush again — that’s the “double-sauce” magic that builds shine and depth. Cook another 5–6 minutes, or until internal temp hits 165°F.

Rest and Finish Remove from grill, cover loosely, and let rest 5–10 minutes.Right before serving, hit it with one more light brush of glaze for that glossy finish.