Ancho Chile Chicken Thighs

1. 1

   Heat half of the grill to medium heat to create a direct-heat zone and an indirect-heat zone.

2. 2

   In a small bowl, mix together the chile powder, paprika and salt. Season the thighs evenly with the rub.

3. 3

   Brush the cooking grates clean. Grill the thighs, skin side down first, over direct medium heat, until golden brown, 6 to 10 minutes, turning occasionally. Then move the thighs over indirect heat and cook until the juices run clear and the meat is no longer pink at the bone, about 30 minutes. Keep the lid closed as much as possible during cooking. Remove from the grill and let rest for 3 to 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.