The best part about these Barbecue Chicken Thighs is that it’s just as good as leftovers as it is hot off the grill, so we always make enough for at least two meals. My family loves to barbecue even when it’s freezing out, but you could always cook this chicken under the broiler or on an indoor grill. The seasoning mix gives this recipe a nutritional boost and is inspired by a recipe in Alton Brown’s I’m Just Here for the Food: Version 2.0. My toddler actually loves this chicken and will easily eat an entire thigh by herself.
Featured Ingredients
Chicken dark meat consists of leg meat (drumsticks & thighs) and neck meat. When it comes to the non-proteinogenic amino acid taurine, chicken dark meat is far superior! Per 100 g, dark meat contains 170 mg of taurine versus 18 mg for white meat. Taurine supports neurological development, regulates the immune system, plays a role in cardiovascular function and the development of skeletal muscle, plus more.
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Herbs and spices do so much more than flavor our food! As concentrated sources of beneficial phytonutrients, they provide diverse health benefits such as reducing risk of cardiovascular disease, type 2 diabetes, and even some forms of cancer.
Barbecue Chicken Thighs
Ingredients
- 4 pounds chicken thighs boneless skinless
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon ground coriander seed
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon salt
Instructions
- Preheat the grill on high for seven minutes and clean the grates if necessary.
- Mix spices in a bowl. Toss with chicken and rub around with your hands to thoroughly coat. (Don’t forget to wash well afterward)!
- Place on a hot grill. Cook on medium heat with the lid closed approximately 10 minutes on the first side. Flip and and cook 8 minutes with the lid closed on the second side, or until completely cooked (165 degrees). You may have to adjust your cooking time depending on the heat of your barbecue.
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