On today’s cook, I’m making smoky, tender BBQ chicken thighs on my Pit Boss pellet grill, and I’m keeping it simple the way I like it. I’m using six boneless chicken thighs, and since they’re already moist, I don’t mess with a binder. I go straight on with AP seasoning, then I layer on Killer Hogs BBQ rub to get that nice color and “nothing but flavor” all over both sides. For the cook, I run my Pit Boss Sportsman at about 325°F (this one was right around 323–325°F) and just let it ride. In my experience, chicken thighs at 325 usually take about an hour and a half, but I always tell you to watch your temps because every grill cooks a little different. When the thighs hit about 150–155°F internal, I sauce them up, then I keep cooking until I’m around 168–170°F. I like thighs at 170 because they come out tender and juicy, but if you’re a 160°F person, start checking around the 1-hour mark and pull them where you like them.