|1||tablespoon chili powder|
|1 1/2||teaspoons lemon pepper|
|1 1/2||teaspoons dried tarragon|
|1 1/2||teaspoons garlic powder|
|1 1/2||teaspoons onion powder|
|1 1/2||teaspoons rosemary|
|1/2||teaspoon celery salt|
|1/2||teaspoon ground mustard seed|
|1/2||teaspoon cayenne pepper|
|8||bone-in chicken thighs, trimmed of excess skin and fat|
|12||ounces barbecue sauce|
2. Sprinkle the spice mixture on both sides of the chicken thighs.
3. Build a medium - hot fire in a charcoal - burning kettle grill. With the cover on, insert a meat thermometer into the vent on the top of the dome. The temperature should read 350- 375 degrees. Brush the coals to one side of the grill so that you have a hot side and a cooler side.
4. Place the chicken thighs, skin side down, on the hot side of the grill. Cover the grill and cook for 1 minute. Turn the thighs, recover the grill, and cook 1 minute more.
5. Move the thighs to the cool side of the grill. Cook, covered, for 10 minutes. Turn the thighs, and cook, covered, for another 10 minutes.
6. Set aside 1/4 of the barbecue sauce. Test the thighs at their thickest part with a meat thermometer. When they reach 165 degrees, begin basting with the remaining barbecue sauce. Flip and baste the thighs every minute until they reach 175 degrees.
7. Heat the barbecue sauce that was set aside. With a clean brush, baste the thighs .
Adapted from Andy King