- Olive oil
- 8 chicken thighs (bone-in, skin-on)
- Triple S Rub (about half a batch)
Brush the chicken thighs with olive oil and season liberally with Triple S Rub.
Place the chicken in the indirect grilling zone and roast with the skin-side up and the hood closed for about 20 minutes (or until almost completely cooked with an internal temperature reading 165ºF). Transfer to the direct grilling zone and cook with the skin-side down for about 1 minute to crisp up the outside.