Grilled chicken thighs
Boneless chicken thighs rubbed with smoked paprika, garlic and a little brown sugar, then grilled until charred, juicy and cooked through. No marinating.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 260 kcal
Ingredients
Method
Heat a gas grill to medium-high, about 450°F, with the lid closed. Allow about 10 minutes. On charcoal, light a chimney 15 to 20 minutes ahead and spread the coals once they're covered in gray ash.
While it heats, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper and cayenne in a small bowl.
Pat the chicken dry, open each thigh out flat, rub all over with the oil and then the spice mix, pressing it on.
Brush the hot grates clean and wipe them with an oiled paper towel held in tongs. Lay the thighs on smooth side down and grill with the lid closed, without moving them, until they release easily with dark grill marks.
Flip and grill with the lid closed until the thickest part reads 165°F on an instant-read thermometer and the juices run clear. If the rub starts to blacken, move them to a cooler part of the grill.
Move to a plate and serve with the lime wedges for squeezing over.
Tips
- Grill pan option: heat a ridged grill pan over medium-high heat for 3 to 4 minutes and cook the thighs about 5 minutes per side, turning the heat down a notch if the sugar darkens too fast.
- Want a glaze? Brush on 3 tbsp of gluten-free BBQ sauce (many contain wheat or malt vinegar, so check the label) in the last 2 minutes and let it bubble and set before taking them off.
- Leftovers keep 3 days in the fridge and are great sliced into wraps, salads or tacos.
