Mix barbeque sauce, honey, bourbon, lemon juice, Frank’s Hot Sauce and salt together in a mixing bowl.
Trim excess fat from the chicken if needed. Add the chicken thighs to the bowl and mix to coat the meat.
Allow chicken to marinate for at least 30 minutes and up to 24 hours.
Use this time to preheat your grill or gridle pan up to medium - high heat. You may also use a charcoal grill for indirect grilling.
If using a grill or gridle pan, sear the chicken for 3-4 minutes on each side or until the skin is light brown. If using a charcoal grill, use direct heat to grill for 3-4 minutes each side or until the skin is light brown.
Reduce the heat to medium-low on the grill or gridle pan and cover the grill or grill pan and cook chicken until it reaches 165F/ 75C with a meat thermometer. Instead of finishing the meat on the grill or grill pan, you may want to transfer chicken thighs to charcoal grill over indirect heat and cook until chicken reaches 165F/75C.
Transfer chicken to a plate once finished cooking and let rest for 5 minutes before serving.