Marge Perry's A Sweet and Savory Life

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Spice-Rubbed Chicken Thighs

Servings

6

Servings

6

Ingredients

2tablespoons brown sugar
2teaspoons ground cumin
1teaspoon salt
1teaspoon garlic powder
1teaspoon ground ginger
1teaspoon cinnamon
1/4teaspoon cayenne
1/4teaspoon black pepper
3-3.5pounds chicken thighs (bone-in), about 12 thighs

Instructions

If you are grilling, coat the grill rack with cooking spray and heat the grill for direct heat cooking. If you are roasting, preheat the oven to 425F and coat a large baking sheet pan with cooking spray.
Combine the sugar, cumin, salt, garlic powder, ginger, cinnamon, cayenne and black pepper in a bowl, working the mixture with your fingertips to get rid of any lumps.
Shape and trim the thighs. Pat the mixture over the entire surface of the thighs.
To roast: place in the oven, skin side up, and cook until the largest thigh reaches an internal temperature of 170-175F, about 30-35 minutes depending on the size of the thighs. To grill: place on the grill skin side facing down and cook 15 minutes. Turn and cook until the largest thigh reaches an internal temperature of 170-175, about another 15 minutes.