Serves: 4
Total Calories: 281
TO MAKE THE PASTE: In a small bowl combine the paprika, garlic, onion, salt, pepper, and cayenne. Whisk in the canola oil.
Trim the chicken thighs of any excess skin and fat. Rinse under cold water and pat dry with paper towels. Coat with the paste. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Sear the chicken thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This West African Chicken Thighs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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