West African Chicken Thighs

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READY IN: 59mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
  • Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
  • Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.
  • Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.
  • 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.
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