Chili-Rubbed Chicken Thighs
Recipe from Family Circle

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.

Chili-Rubbed Chicken Thighs

by 4  people

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    • 4   tablespoons 
    • 1   tablespoon 
      dark-brown sugar
    • 2   teaspoons 
      hot chili powder
    • 1   teaspoon 
      ground cumin
    • 1   teaspoon 
      garlic salt
    • 1/2  teaspoon 
    Potatoes & Chicken:
    • 4   
      baking potatoes (about 6 ounces each), scrubbed and blotted dry
    • 1   
      medium-size onion, thinly sliced
    • 4   tablespoons 
    • 8   
      bone-in chicken thighs (about 2-1/2 pounds total)

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

    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.

    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.
    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
    Per Serving: cal. (kcal) 624, Fat, total (g) 28, chol. (mg) 162, sat. fat (g) 12, carb. (g) 53, fiber (g) 6, pro. (g) 41, sodium (mg) 886, Percent Daily Values are based on a 2,000 calorie diet
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