Sunday, February 8, 2009

Chili Rubbed Chicken Thighs

4 tbsp paprika
1 tbsp dark brown sugar
2 tsp hot chili powder
1 tsp ground cumin
1 tsp garlic salt
½ tsp salt

Potatoes & Chicken
4 baking potatoes
1 medium size onion, thinly sliced
4 tbsp butter
8 bone in chicken thighs

In a small bowl, stir together paprika, brown sugar, chili powder, cumin, garlic salt and salt. Set aside. Prepare outdoor grill with medium hot coals, or heat gas grill to medium high. Cut each potato lengthwise but not all of the way through. Score flesh of the potato crosswise with a paring knife, in a criss-cross fashion. Place ¼ of the onions 1 tbsp butter and ½ tsp of the spice rub in the center of each potato. Press halves together; seal tightly in a double layer of foil. Place foil packets on grill over indirect heat; close lid. Cook for 45 minutes to 60 minutes until tender. Remove skin from thighs. Coat both sides of chicken in remaining rub. Place chicken in a 13x9 inch microwave safe baking dish. Cover with plastic wrap and vent in one corner. Microwave on high for 10 minutes. Grill thighs for 3 minutes per side or until internal temperature registers 170 degrees on an instant read thermometer. Serve chicken thighs with grilled potatoes.

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