Smoked paprika is the secret to a simple dry rub.

Salt, pepper, and smoked paprika.

That’s it. That’s the rub. No, really.

For grilled chicken thighs (especially skin-on), you don’t need a dozen spices. Thighs are forgiving — they have enough fat to stay juicy, so your rub is just there to add flavor and a little crust. Salt and pepper do the heavy lifting. Smoked paprika adds color, a subtle smokiness, and a tiny bit of sweetness without burning.

The ratio: 2 parts kosher salt, 1 part black pepper, 2 parts smoked paprika. That’s a tablespoon of salt, half a tablespoon of pepper, a tablespoon of paprika. Rub it under the skin if you can, or all over. Let it sit for at least 30 minutes, but it’s fine to grill immediately.

If you want to get fancy, add a teaspoon of garlic powder. Skip the sugar — it’ll burn on the grill before the thighs are done. And don’t bother with cumin or chili powder unless you’re making a specific regional style. Keep it simple.

Honestly, I’ve made this a hundred times. It’s never let me down.