Prepare the grill for two zone cooking with the charcoal on one side, and an area of no charcoal on the other. Target 450-500 degrees over the direct charcoal.
Trim the excess fat off of the chicken, coat with olive oil and then sprinkle the chicken seasoning over the thighs. Place the thighs over direct heat and grill for 3 - 5 minutes or until you see some nice char marks and crust form.
Flip the thighs over and grill over direct heat again an additional 3 - 5 minutes or until a nice crust forms. Move the thighs to the indirect side of the grill skin side up and close the grill lid.
After a few minutes check the temperature of the chicken with an instant read thermometer. When the temperature is 155 degrees (when not touching the bone) brush the thighs with the barbecue sauce. Close lid and continue cooking until the thighs reach 165 - 170 degrees F.
At that point the chicken thighs are done, remove them from the grill onto a plate/tray. Glaze the thighs on more time and let them rest. A total of 10 minutes. The serve. We like 2 to a plate per adult.