Tank Cooks BBQ Chicken Thighs with Fire Roasted Potatoes on the Grill

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Ingredients
● 8 boneless, skinless organic chicken thighs
● Avocado oil (you can also use olive oil)
● Kosher salt
● Ground black pepper
● 1 cup of your favorite BBQ sauce

Directions:
1. Prepare your grill for direct cooking by heating it to 450º. Make sure the grates are clean!
2. Brush each chicken thigh with avocado oil on both sides, then season generously with kosher salt and black pepper on each side.
3. When your grill is hot, place the chicken thighs on the grates. Cover and cook for 5-6 minutes or until the chicken releases easily from the grates.
4. Flip the chicken thighs and cook 5-6 minutes longer.
5. Baste each chicken thigh with BBQ sauce, flip over, and cook for 2 minutes. Repeat this on the opposite side, adding sauce, then flipping to cook for 2 more minutes. Cook until thighs register 160º with the meat thermometer.
6. Remove the chicken from the grill and let it rest for 5 minutes. Serve with more sauce on the side!