West African Chicken Thighs

Total Time: 59 mins Preparation Time: 15 mins Cook Time: 44 mins

Ingredients

• Servings: 4
• 8 (4 ounce) chicken thighs (with bone and skin, about 4 ounces each)
• 1 tablespoon paprika
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil

Recipe

• 1 to make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
• 2 trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
• 3 coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.
• 4 sear the chicken thighs, skin side down over direct medium heat for 4 minutes, turning once halfway through searing time.
• 5 continue grilling over indirect medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.