• Take chicken thighs out of packaging and pat dry.

  There's no need to trim any fat or skin - it will render without an issue.

Make Seasoned Salt

• In a bowl combine the ingredients in the specified quantities.
  1/4 cup Diamond Crystal Kosher Salt, 1.5 tbsp Caster Sugar, 2 tbsp turmeric, 2 tbsp paprika, 1 tbsp granulated garlic, 1/2 tbsp granulated onion, 1/2 tbsp ground mustard, 1 tsp ground celery seed

Season Thighs and then Dry Brine for 2 Hours

• Season the skin and meat side of the thighs. You can be somewhat liberal.
• Put into your refrigerator to dry brine for 2 hours.

Get Your Grill Setup to 300-325F for Direct Heat BBQ

• Put chicken thighs meat side down.
• Allow the thighs to grill this way for 1 hour and 20 minutes OR until the internal temperature is 185F.

Once at 185F or 1 hour and 20 minutes Later, Put the Thighs Skin Side Down

• Allow the thighs to grill for 15 minutes.
• Then check the skin to - tap the surface, it should sound hollow and look crispy.

  If it's still soft, continue grilling skin side down.

Once the Skin is Crispy and the Internal is 200F+, Rest the Thighs

• Rest on a plate for 15-20 minutes - don't cover with foil.

  Then enjoy!