Sizzling Chicken Thighs with a Kick

Combine the smoked paprika, chili powder, dried thyme, garlic powder, cayenne pepper, sea salt, and ground black pepper in a bowl. Mix well to prepare the dry rub.

Rub the chicken thighs with half the olive oil, then apply the dry rub evenly to all sides of the thighs.

Heat your grill to a medium-low setting, around 200 to 220 degrees Fahrenheit.

Lay the chicken thighs on the grill and close the lid. Cook for 40 minutes, rotate them every 10 minutes for even heat distribution.

After 40 minutes, brush the remaining olive oil onto the thighs, then close the lid and continue grilling for another 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit. Allow them to rest for a few minutes before serving.