In a medium saucepan, set over low heat, combine the ketchup, sugar, vinegar, Worcestershire sauce, chili powder, 1 teaspoon of the salt, the garlic powder, onion powder, and paprika. Whisk together to combine. Increase the heat to medium and bring the sauce to a simmer, then reduce the heat to medium-low and cook until the sugar has completely dissolved and the sauce is slightly thickened, about 5 minutes. Remove the sauce from heat. Makes extra sauce, use about ¼-⅓ cup for chicken thighs.

Using a paper towel, pat each piece of chicken to remove any moisture.

In a small bowl, add the garlic powder, chipotle powder, chili powder, smoked paprika, and kosher salt into a small bowl and mix well to combine.

Sprinkle the spices over the thighs and massage the spices in well.

Let the chicken thighs marinate for at least 30 minutes, longer if you have the time.

Preheat the grill to 400ºF.

When the chicken is ready, place the chicken on the grill over direct heat for 4-5 minutes. Flip the chicken and cook for another 3-4 minutes. Or until internal temperature reaches 165ºF.

Add a tablespoon of BBQ sauce to each chicken thigh and spread out the sauce evenly over the thighs.

Close the grill and let the BBQ sauce caramelize for 1 minute, flip and repeat on the other side. Remove the thighs from the grill.

Let the chicken rest for 5 minutes and then enjoy with any additional BBQ sauce.