Start by making the marinade. Pour ½ cup of bbq sauce into a liquid measuring cup, then pour the oil on top (can also pour both into a larger bowl). Measure out the kosher salt with a measuring spoon and add it in with the sauce and oil. Use a whisk to briskly stir everything together until the oil, salt, and sauce combine. Set aside momentarily.

Place the boneless skinless chicken thighs in a quart or gallon-sized resealable bag, or a shallow dish. Pour the marinade over the chicken, making sure to coat the chicken evenly. Press out any air from the bag and seal it. if using a shallow dish, mix the chicken thighs in with the marinade in the dish then place a lid or plastic wrap on the dish.

Lay the bag of chicken flat in the refrigerator and let marinate for 1 to 2 hours, flipping the bag halfway through (or flipping the chicken if marinating in a dish). Remove the chicken from the fridge during the last 15 minutes of marinating to let warm slightly.

Preheat your grill to a medium heat (375-400F). Once it comes to temperature, remove the chicken thighs from the marinade with a pair of tongs and place them on the grill. Close lid and let the chicken grill for 6 minutes.

When the 6 minutes are up, open the lid and use the tongs to flip each chicken thigh to the other side. Take the reserved ¼ cup of bbq sauce and use a basting brush to brush roughly ½ tbsp of sauce onto each chicken thigh after you've flipped it over (onto the cooked side). Close the lid and cook another 3 minutes.

When the 3 minutes are up, check the internal temperature of the thighs. Remove from the grill once the internal temp of the chicken thighs reach 165F - smaller thighs may be done at this point, or some or all of the thighs may need another 2 to 5 minutes to cook, depending on thickness of the thighs. Once done cooking, remove them from the grill with a pair of tongs and let them rest for 5 minutes before serving.