1. Preheat grill for direct cooking over medium-high heat.*
2. To a large bowl add the smoked paprika, onion powder, salt, black pepper, and cayenne. Stir to mix. Then stir in the oil.
3. Unroll the chicken thighs to expose the most surface area, and add to the bowl with the oil mixture. Stir to coat evenly.
4. Lay the thighs flat (unrolled) on the heated grill, directly over the heat source. Put the cover on the grill and let thighs cook undisturbed for 5 minutes.
5. Flip the thighs over and cook, covered, for 2 minutes. Brush the tops of the chicken thighs with about half of the BBQ sauce and then continue to cook them sauced-side-up and covered for 2 more minutes.
6. Flip the chicken thighs so they’re sauced-side-down and brush the tops with the remaining half of the sauce. Continue to grill the chicken until fully-cooked, another 1-4 minutes. Do not flip again. Test that they’re cooked with an instant-read thermometer, which should read a minimum of 165°F, or cut into one in the thickest part and make sure it’s no longer pink inside.
7. Once done, transfer thighs to a clean plate and let rest for 5 minutes before serving.

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