Marinade
Trim and prep thighs for grilling
Mix marinade in a zip lock bag
Add chicken thighs, remove air and seal.
Mix thoroughly and place in the fridge for 4 hours to overnight
Rub
Remove thighs from marinade and pat dry. Discard marinade.
Thoroughly coat thighs with rub and bring to grill.
Grill should be preheated for indirect heat to 350*
Place thighs off direct heat and cook/smoke to 165* internal.
Glaze
When thighs have reached 165* internal, remove from grill and baste with glaze.
remove grill grate and spread coals around for direct heat grilling. Do not add more charcoal.
Return thighs to grill and caramelize the glaze, turning frequently to avoid burning.
Brush on more glaze and continue to caramelize to desired finish.
Serve immediately.