- 2 packages of boneless, skinless chicken thighs, about 4 pounds (16-20 thighs). Yes, do it with thighs. Really.
- 2 Tbs vegetable oil
- 4 tsp garlic powder
- 4 tsp chili powder
- 1 tsp onion powder
- 1 tsp coriander
- 2 tsp kosher salt
- 1 tsp cumin
- 2 tsp ground ginger
- 1 C Honey
- 2 Tbs Rice Vinegar
DirectionsUnroll chicken thighs and use scissors to trim fat and other ickies. Drizzle 2 Tbs oil over the chicken and use your hands to make sure it lightly coats every piece.
Put rub ingredients into small bowl, mix thoroughly.
Use the rub to cover each chicken thigh. It's called a "rub" for a reason. Don't sprinkle or dip. Get in there and give it a good massage.
Heat up the grill, throw the thighs on there and grill until thoroughly cooked. I'm not gonna tell you how long that is because in our windy back yard things always take a lot longer to cook.
While it's cooking, mix the honey and vinegar in a bowl or glass measuring bowl. Microwave for 40 seconds to make it nice and loose. When the chicken is almost totally cooked, just about ready to plate, brush the tops of the chicken with the honey mixture. Three times. Once across the lot, twice across, three times across. Reserve about 1/3 cup or so of the honey. Remove chicken from the grill and place on a plate. Pour the rest of the honey sauce over the top. Allow meat to rest for 5 minutes and serve warm.