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West African Chicken Thighs

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“From Weber’s Big Book of Grilling”
READY IN:
59mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
  2. Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
  3. Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.
  4. Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.
  5. Continue grilling over Indirect Medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.

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