Serves 6
25 min
Grilled Chili-Rubbed Chicken Thighs
Recipe GLPR774101e728da93
Succulent bone-in chicken thighs seasoned with a bold chili powder rub and grilled to perfection. The dry spice coating creates a flavorful crust while keeping the meat juicy and tender inside. A simple, no-fuss main course that's ready in under 30 minutes.
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Ingredients
1/3 cup chili powder
2 teaspoons coarse salt
2 tablespoons oil
12 bone-in, skin-on chicken thighs, trimmed of excess fat
Directions
Preheat your grill to medium-high heat, about 400°F. If using a gas grill, allow it to heat for 10 minutes; if charcoal, let coals reach an even medium-hot temperature.
In a small bowl, combine the chili powder and coarse salt, mixing thoroughly to ensure even distribution of the seasoning.
Pat the chicken thighs dry with paper towels. Brush both sides lightly with oil, using about 2 tablespoons total across all pieces.
Sprinkle the chili powder mixture evenly over all surfaces of the chicken thighs, gently pressing the rub into the skin and meat. Work with two pieces at a time to ensure thorough coating.
Place the chicken thighs skin-side down on the preheated grill grates. Grill for 7-8 minutes without moving them, allowing the skin to develop color and the rub to form a flavorful crust.
Flip the chicken thighs and grill for an additional 6-8 minutes on the second side, until the internal temperature reaches 165°F when measured at the thickest part of the meat without touching bone.
Transfer the grilled chicken thighs to a serving platter and let rest for 2-3 minutes before serving.
