The chicken thighs marinated in buttermilk, hot sauce, and my homemade chili powder for 4 hours.
Then I patted them dry, brushed them with some Olive Oil, and rubbed them with my spicy BBQ rub.
Finally, I prepared the grill for indirect grilling (all coals on one side of the grill.) I cooked them over the hot side to crisp the skin. Then I moved them over to the side with no coals, and closed the lid for 40 minutes.
Finally I brushed them with my homemade BBQ sauce, and cooked them on the hot side again for another 10 minutes, flipping them over and applying more sauce.