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Spicy Grilled Tangy Honey Chicken

Created by Kchurchill5 on June 7, 2014

CHICKEN & DRY RUB
16 to 18 boneless skinless chicken thighs (or a mix of thighs and skinless drumsticks)
4 teaspoons garlic powder
4 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt

Step 1: Dry Rub ... Add everything to a small bowl and mix. Season the chicken on all sides; and make sure to 'rub' the spices in. Then, I love to use a ziploc bag; but, you can also use a glass bowl or pan. Seal the bag, or cover the bowl; and, refrigerate all day; or, at least 4-8 hours.
Step 2: Ready to Grill ... I always prefer an outside grill; but, you can also use an inside grill pan. Oil your grill well; then, grill the chicken on medium high heat to get a nice char on each side. It will take about 5-7 minutes per side, depending on the size of the thighs and legs. Move to indirect heat to finish cooking.
Step 3: Now, it is time to glaze the chicken. Brush the top and flip; cook a couple of minutes. Repeat; then, flip once last time and glaze the chicken once again. Done! The internal temp should be between 160 and 165; it, will continue to cook after it is removed from the heat. Make sure to cover the chicken, and let it rest before serving.
Step 4: Plate, Serve, and ENJOY! ... Plate the chicken, drizzle over any remaining glaze over the chicken; and, garnish with the scallions. So, since you are on the grill; why not keep the sides on the grill. How about, squash, a wedge of cabbage or slaw; and, sweet potato planks. A great meal, full of flavor; but, still a bit lighter and healthier.