2 Tbsp plus 2 tsp Pig's Ass Memphis Style Rub
1Sprinkle the chicken thighs with Pig’s Ass Rub. Preheat a gas or charcoal grill on medium-high heat.
2Place thighs, skin side down, on a well oiled, hot grill grate. Cook the chicken, covered, turning once halfway through cooking, for 10 minutes.
3Turn off all but 1 burner on the grill. Transfer the chicken to grill grate over unlit part of grill. Continue cooking chicken, covered, turning once halfway through cooking, approximately 20-25 minutes until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F.
4Serve with a side of lime wedges dipped in Pig’s Ass Rub.
- Use 1 tsp Pig’s Ass Rub per 4- to 6-ounce chicken thigh.
- Trim any excess skin from chicken thighs before seasoning to prevent flareups.
- Pat the chicken thighs with paper towel before applying the seasoning to ensure the surface is dry for crispier skin.
- Try serving chicken thighs on a complementing bed of grilled onions and citrus fruits. Simply toss sliced onions and fruit with a little olive oil and a few shakes of Pig’s Ass Rub. Wrap the onion-citrus mixture in a 12-inch square piece of heavy-duty aluminum foil. Place the foil packet on the grill grate over the lit part of the grill during the last 20 minutes of cooking the chicken thighs.
- To roast the chicken thighs in the oven, line a rimmed baking pan with aluminum foil and place a roasting rack on top (or use a broiler pan). Spray the rack (or broiler pan) with nonstick cooking spray. Place the seasoned chicken thighs, skin side up, on the rack. Roast in a 400°F oven 40 minutes or until an instant-read thermometer inserted into the chicken without touching bone reaches 165°F.