Chili-Rubbed Chicken Thighs
4 tablespoons paprika
1 tablespoon dark-brown sugar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon salt
4 baking potatoes (about 6 ounces each), scrubbed and blotted dry
1 medium-size onion, thinly sliced
4 tablespoons butter
8 bone-in chicken thighs (about 2-1/2 pounds total)
1. Rub: In a small bowl, stir together paprika, brown sugar, chili powder, cumin, garlic salt and
salt. Set aside.
2. Potatoes: 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 1/4 of the onions, 1 tablespoon butter and 1/2
teaspoon 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.
3. Chicken: Remove skin from thighs. Coat both sides of chicken in remaining rub. Place
chicken in a 13 x 9-inch microwave-safe baking dish. Cover with plastic wrap and vent in one
corner. Microwave on high for 10 minutes.
4. Grill thighs for 3 minutes per side or until internal temperature registers 170 degrees F on an
instant-read thermometer. Serve chicken thighs with grilled potatoes.
Makes 4 Servings