August 01, 2017
Main Dish, Poultry, Chicken,
Nuts/Seeds, Peanut, Carribbean, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Summer, Sunday Dinner, Grill (Electric), Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Spicy, Spring, Kosher Meat more
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"Lovely and very tasty chicken. This does have a bit of a kick to it."
To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, cinnamon and chilies in a bowl.
With a small, sharp knife, score each thigh twice on each side, ½-inch deep.
Place the chicken in a large bowl.
Add the spice rub and toss to coat evenly.
Prepare the barbecue for indirect grilling.
Preheat the barbecue to 250ºF/ºC.
Place a drip pan over heat source and pour in the beer.
Place the chicken thighs on the side of the BBQ without direct heat.
Grill the chicken thighs over indirect heat for 40 to 50 minutes or until juices run clear and skin is crispy.
Remove from the grill, plate and serve.
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