Maria’s Grilled Spicy Chicken Thighs

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This is a flavorful blend of spices that will enhance all your grilled meats. It can also be sprinkled on vegetables! See my recipe for Mexican Butternut Squash.

It is easy to adjust the amount of spiciness. This recipes is for mild spice. Want more? Just add more cayenne or use a spicy BBQ sauce.

Rub

1 Tbsp. cumin

1 tsp smoked paprika

1 tsp chili powder

Pinch of cayenne

1 tsp. salt

12 Skinless, boneless chicken thighs, about 3 pounds

Barbecue Sauce, your favorite bottled or homemade

Prepare rub by mixing all spices together in a bowl.

To prepare the chicken, remove any big pieces of fat. Place the thighs on a large cookie sheet and sprinkle with the rub. Using clean hands, sprinkle the seasoning on the chicken, and rub the seasoning all over. Place the thighs in 2 gallon Ziplock bags and refrigerate until ready to grill.

Preheat the grill to high heat. Clean the grill.

Reduce heat to medium. Place thighs on grill over direct medium heat for about 10 minutes. Turn and cook until almost done, another 5-10 minutes, depending on size. Brush sauce on top side, turn and grill on that side for a minute, repeat with other side. Take care not to let the chicken burn. Check for doneness with a digital thermometer inserted into the center of a thigh. They are done when temperature reaches 165 degrees. When done, remove from grill and serve hot.

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