Grilled Boneless Chicken Thighs

Trim any excess fat off the chicken thighs and pat dry. Place in a large baking sheet or Ziploc bag and drizzle with olive oil.
Mix the garlic, onion powder and salt and rub into the chicken so they are well coated with the dry rub. Set aside
In a small saucepan, heat the butter over medium heat. Add the onion and cook till translucent and soft, about 5 minutes.
Stir in the ketchup, Worcestershire sauce, steak sauce, apple cider vinegar, brown sugar and water, and heat till gently boiling.
Lower heat to a low simmer and slightly cover sauce pan. Allow to simmer for about 20 minutes, stirring every few minutes, then remove from heat. Reserve about ½-1 cup of sauce to glaze the chicken with, and the rest for dipping.
While sauce is cooking, heat grill on medium-high heat till temperature is about 375 degrees.
Place chicken thighs directly on the grill and cook for about 7 minutes per side, till the thighs have nice grill marks and the juices run clear when pierced.
Baste one side of the chicken with barbecue sauce and cook for 1-2 minutes. Flip and glaze the other side and grill for 1-2 more minutes. Remove from heat and allow thighs to rest for a few minutes before serving.
Dish out remaining barbecue sauce and serve alongside the grilled chicken thighs for additional dipping.