Grilled Curried Chicken Thighs

5 Pounds Boneless Chicken Thighs
4 Tablespoons Butt Kickin' Hot, Jamaican Curry Blend
2 Tablespoons Coarse Kosher Salt
3/4 Cup Vegetable Oil

Vegetables
Vegetable Oil, as needed
1 Medium Onion, sliced
1 Small Green Bell Pepper, sliced
5 Medium Thai Chilli Peppers, chopped
2 Tablespoons Butt Kickin' Hot, Jamaican Curry Blend
1 Cup Chicken Broth
1 Pint Grape Tomatoes, halved
1 Cup Sour Cream

1. Wash the chicken thighs, and remove any extra fat, then place them in a 2" pan. Sprinkle both the Blacken and Kosher Salt on the chicken thighs, then add the oil, and rub it all over the chicken with your hand. Cover with plastic wrap, and refrigerate for at least 8 hours, or as long as 24.

2. Start the grill to a medium heat, and grill the chicken thighs. While the chicken thighs are cooking, it's time to start the vegetables.

3. Begin by slicing the onion and pepper. Place them in a Teflon pan, and add about 1 tablespoon of oil. Turn the heat to high and cook about 5 minutes.

4. Chop the Thai Pepper, and add it to the pan.

5. Add the Jamaican Curry Powder, and mix it in well, then add the chicken broth. Cook another 2 minutes.

6. Halve the tomatoes, add them to the pan, and cook another 2 - 3 minutes. They should just begin to soften when you add the sour cream.

7. Add the sour cream, mix it in well, and cook for another 1 - 2 minutes, until the sour cream has warmed.

8. Remove the chicken when it's done, and cover it to rest while you re-heat the vegetables.

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