Classic BBQ Grilled Chicken Thighs with Corn on the Cob and Creamy Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic BBQ Grilled Chicken Thighs

1. Pat 8 bone-in skin-on chicken thighs completely dry with paper towels. 3 min
2. In a small bowl, combine 1½ teaspoons kosher salt, ¾ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, and ¼ teaspoon cayenne pepper to make the dry rub. 3 min
3. Brush the chicken thighs all over with 2 tablespoons neutral oil, then coat evenly with the dry rub, pressing it into the skin. 4 min
4. Preheat the grill to medium-high heat (about 425°F), setting up a two-zone fire — direct heat on one side and indirect on the other. 10 min
5. Timing-sensitive step. Place the chicken thighs skin-side down over direct heat and grill for 5–6 minutes until the skin is deeply charred and releases cleanly, then flip and grill 4–5 minutes on the other side. 11 min
6. Move the thighs to the indirect heat zone, brush generously with ½ cup of the BBQ sauce, close the lid, and cook for 15–18 minutes until an instant-read thermometer reads 175°F at the thickest part. 17 min
7. Timing-sensitive step. In the last 2 minutes, brush the thighs with the remaining ¼ cup BBQ sauce and move back over direct heat to caramelize the glaze, watching closely to prevent burning. 2 min
8. Transfer the chicken to a platter and rest for 5 minutes before serving. 5 min

Charred Corn on the Cobside

1. Husk 4 ears of corn and rub each ear with ½ tablespoon of the softened unsalted butter, then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. 5 min
2. Timing-sensitive step. Place the corn directly over the medium-high grill grates and cook for 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots and tender. 12 min
3. Transfer the corn to a platter and serve immediately.

Creamy Coleslawside

1. Finely shred ½ head of green cabbage and grate 2 peeled carrots, then place them in a large bowl. 10 min
2. In a separate small bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 4 min
3. Pour the dressing over the slaw base and toss thoroughly to coat every strand. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes to let the flavors meld and the cabbage soften slightly before serving. 20 min