Grilled Chicken Thighs with New Canaan Farms Sauce
Summer cooking has a way of pulling everyone toward the grill, drink in hand, waiting on that first sizzle. This is a good one to gather around. The rub stays simple on purpose, garlic, onion, a little paprika and pepper, just enough to season the chicken without getting in the way of whatever New Canaan Farms sauce ends up on top. Skin-side down over direct heat first for that real char, then a slower finish over indirect heat while the sauce caramelizes right on the grate. It's the kind of dish that gives you a few minutes to stand around the fire instead of running back and forth to the kitchen, sauce on the side for anyone who wants more.
Serves: 4
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients
- 1 pound bone-in, skin-on chicken thighs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- New Canaan Farms Sauce, any flavor
Serve With: A simple slaw, grilled corn, or our Peach Avocado Corn Salad.
Directions
- Pat the chicken thighs dry with a paper towel to remove excess moisture.
- In a small bowl, mix together the garlic powder, onion powder, paprika, black pepper, and salt.
- Rub the spice mix over the chicken thighs, massaging it in so every piece is evenly coated.Let the chicken sit with the rub for at least 30 minutes. Longer is better, up to a few hours in the refrigerator.
- Preheat the grill to 400°F
- Place the chicken skin-side down over direct heat for 4 to 5 minutes to crisp the skin.Flip and cook for another 4 to 5 minutes over direct heat. Flip once more, skin-side up, and move the chicken to indirect heat.
- Spoon the New Canaan Farms sauce over each thigh, spreading it evenly.
- Close the grill and let the sauce caramelize for 2 to 3 minutes, then remove the chicken from the grill.
- Let the chicken rest for 5 minutes before serving, with extra sauce on the side.
