Grilled Bone-In Chicken Thighs

Add all the ingredients for the barbecue sauce to a small bowl and whisk together thoroughly.
Pour the sauce into a small saucepan and cover partly with a lid. Turn the heat to medium-low, bring it to a gentle simmer, and cook for 10 minutes until the sauce thickens, stirring occasionally. Lower the heat if it bubbles too much.
Remove the pot from the heat. Allow the barbecue sauce to cool fully before using it, or store it in the refrigerator to chill.

Salt each side of the chicken with ⅛ teaspoon kosher salt (or more, if desired). Baste the chicken thighs generously with the barbecue sauce, slathering it onto the tops, bottoms, and under the skins as much as possible. You don't need to use it all.
Cover the chicken with plastic wrap and allow it to marinate in the refrigerator for no more than a few hours. Remove the chicken from the fridge and bring it to room temperature for about 20 minutes before grilling it.
Rub the vegetable oil onto a grill pan over medium heat.
Ensure the pan is hot enough so the chicken will immediately start to sear once you add it. Place the chicken thighs skin-side down and cook for 7 minutes total (4 minutes, then rotate the thighs—do not turn them over—and cook for another 3 minutes).
Flip the thighs over so the flesh side is now down and continue cooking until an instant-read thermometer indicates a temperature of 165° to 175°, 13-18 minutes. Make sure to insert the thermometer away from any bone to ensure an accurate reading.
Turn off the heat and let the chicken rest for 10 minutes before serving. Enjoy!