Jamaican Curried Chicken Thighs
- 12 Large Chicken Thighs, boneless, skinless
Rub
- 2 Tablespoons ../Butt Kickin' Hot, Jamaican Curry Blend
- 3 Tablespoons Dark Brown Sugar
- 1 Teaspoon Coarse Kosher Salt
- Vegetable Oil, as needed
2. In a separate bowl, mix up the rub.
3. Pour 2 or 3 tablespoons oil on the chicken, then dump on the rub. You want the thighs to be quite oily, and well coated with the rub.
4. I cooked these on my charcoal grill, using a mix of briquettes, and charcoal chunks. The chunks gave a nice smokey flavor to the chicken and the briquettes kept the heat longer.
5. I ended up cooking these for about 45 minutes, covered, over a medium low heated grill. You cooking time may vary based on the temperature of the grill, and the thickness of the chicken.
6. Since I had some of my Asian / Orange BBQ Sauce open, I coated the chicken with a little of it during the last 10 minutes of cooking time.
Ron's Note: Gadgets come from a lot of places. I use a bar, mixer, pourer to hold and apply any sauces. If I had the sauce in a bowl or a jar, I would be contaminating it by continuing to dip my brush in it. This way, I can just put the cap on, and put it back in the refrigerator.
7. I served these with Curried Rice, and Cucumbers and Sour Cream.