West African Chicken Thighs

1. 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. 2

   Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.

3. 3

   Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.

4. 4

   Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.