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1
In a small bowl, combine the peanut oil, garlic, chile(s), celery seeds, cumin, allspice, nutmeg, cloves, cinnamon, salt, and sugar and stir to make a smooth paste. Spread 2 to 3 teaspoons of the paste on the skin of the chicken thighs. Let stand at room temperature for 30 minutes before cooking.
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2
Build a medium fire in a charcoal or wood grill or heat a gas grill to medium. Use a clean, well-cured grate. If you are using charcoal or wood, you want hot embers, not flames.
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3
Arrange the thighs, skin-side down, on the grill and let them cook for 5 minutes or so before you move them. After that, I like to flip them every 5 minutes or so to keep them from sticking and to keep from burning the skin. Plan on standing, turning, flipping and generally worrying the chicken for 30 to 40 minutes.
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4
If your chicken is burning or the fat is igniting flames, turn the heat down or move the chicken to a cooler spot on the grill. (You can also douse the flames with a squirt bottle if there's no room to move the chicken out of the way.) Work slowly and the result will be a deep-mahogany-colored exterior concealing a well-cooked but juicy interior. That smoky flavor and crispy skin are worth the wait.
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5
When the chicken is done, you will see that is has shrunk considerably. The meat should be firm but with a little give when you poke it with your finger. Look for a reading of 175u00b0F on an instant-read thermometer. If you're unsure, cut into a piece and take a peek. Look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barley pink flesh at the bone.
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6
Platter the chicken and serve.
