Chicken on the Grill

Let's top the summer off with a kicking good piece of chicken!
What you need:
1tbs paprika
1tbs garlic powder
1tbs dried oregano
1tsp dried rosemary
1.5tsp salt
1tsp ground pepper
barbecue sauce (homemade or Sweet Baby Rays)
8 bone-in chicken thighs

Your favorite wood chips soaked for 30 minutes and drained - I will also use pellets in a tin foil pouch with a small hole punched in the top center

Mix together the first six ingredients and rub the thighs with these mixed herbs. Let them stand for 1 hour at room temperature.

Get your grill going and set on medium-high heat (set it up for indirect cooking)

Sprinkle the chips on the charcoal or add your pouch to the grill. Grill the chicken over the direct heat areas for 3-5 minutes per side. Don't allow flare ups. Transfer the pieces to the unheated portion of the grill and cover the grill. Cook for 5 minutes. Brush both sides of the chicken pieces with barbecue sauce and cook for 5 more minutes.

Check to see if they're done closest to the bone. No pink should be visible. Temperature should be 160 F. Continue cooking as needed. Cover done pieces with aluminum foil until ready to serve.

Do not re-use the barbecue sauce if you used for brushing unless it is boiled off to eliminate cross contamination.