Sweet rub for chicken

We've been picking up bone in skin on chicken thighs a lot lately.  They are on sale quite a lot and bonus, kids love them.

For said thighs, we pull the skin back and put the rub on the chicken and then replace the skin and grill or our favorite, roast in the oven.  Do this about an hour in advance.  A note on grilling though, if you leave the skin on, have your water bottle nearby to put out any flare ups.  The added fat of the skin might make your grilling session a little more smokey.

Keep your mixed up rub in a small canning jar.  If you live in a climate that's a little more humid, you might need to break it up before using if you've stored it for a while.

Inspired by Alton Brown's rub recipe.  Go look up his rub recipe.  It's more of a guideline with hints on how to create your own house favorite rub.

4 tbs brown sugar
1 1/2 tbs kosher salt
1/2 tbs chili powder
1/2 tsp onion powder
heaping 1/4 tsp thyme
1/2 tsp smoked paprika 
1/2 tsp Old Bay seasoning
1/2 tsp coarse ground black pepper

In our version, please go seek out the smoked paprika instead of the traditional sweet paprika.  Trust me, it's worth it.