Chili-Rubbed Chicken Thighs

Chili-Rubbed Chicken Thighs
Give these zesty chicken thighs a head start by partially cooking them in the microwave. Then finish them on the grill with the onion-stuffed potatoes.
Makes 4
Prep 15 m
Cook 45 - 60 m
Grill 3 m
Cook for chicken thighs
Grill over medium-high

Ingredients

Rub:

Potatoes & Chicken:

Directions

Rub:

  1. 1 of 1 In a small bowl, stir together paprika, brown sugar, chili powder, cumin, garlic salt and salt. Set aside.

Potatoes:

  1. 1 of 1 Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Cut each potato lengthwise but not all of the way through. Score flesh of the potato crosswise with a paring knife, in a criss-cross fashion. Place 1/4 of the onions, 1 tablespoon butter and 1/2 teaspoon of the spice rub in the center of each potato. Press halves together; seal tightly in a double layer of foil. Place foil packets on grill over indirect heat; close lid. Cook for 45 minutes to 60 minutes until tender.

Chicken:

  1. 1 of 2 Remove skin from thighs. Coat both sides of chicken in remaining rub. Place chicken in a 13 x 9-inch microwave-safe baking dish. Cover with plastic wrap and vent in one corner. Microwave on high for 10 minutes.
  2. 2 of 2 Grill thighs for 3 minutes per side or until internal temperature registers 170 degrees F on an instant-read thermometer. Serve chicken thighs with grilled potatoes.
Nutrition Information for Chili-Rubbed Chicken Thighs
Servings Per Recipe: 4
Per Serving: 41 g pro., 53 g carb., 28 g Fat, total, 6 g fiber, 624 kcal cal., 162 mg chol., 886 mg sodium, 12 g sat. fat