ANCHO CHILE CHICKEN THIGHS

ANCHO CHILE CHICKEN THIGHS image

Yield 4-6 Servings

Number Of Ingredients 5

2 teaspoons ancho chile powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 chicken thighs (with bone and skin), 5 to 6 ounces each, trimmed of excess fat and skin

Steps:

Heat half of the grill to medium heat to create a direct-heat zone and an indirect-heat zone. In a small bowl, mix together the chile powder, paprika and salt. Season the thighs evenly with the rub. 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.