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Categories:
sweet paprika hot paprika honey lemon juice garlic butter chicken kosher salt freshly ground black pepper lemon wedges mint leaves
Viewed: 127 - Published at: 4 years agoIngredients
- 1 tablespoon sweet paprika
- 2 tablespoons hot paprika
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 4 cloves garlic, peeled and minced
- 2 tablespoons softened butter
- 8 bone-in chicken thighs (about 3 1/2 pounds)
- Kosher salt
- freshly ground black pepper to taste
- Lemon wedges, for garnish
- Mint leaves, for garnish
Method
- Build a fire in a grill with a cover, leaving about ?
- of the grill free of coals.
- If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
- In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste.
- Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
- Place chicken on cooler side of grill and cover.
- If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover.
- Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
- Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
