Chili-Rubbed Chicken Thighs

Give these zesty chicken thighs a head start by partially cooking them in the microwave. Then finish them on the grill with the onion-stuffed potatoes.

Chili-Rubbed Chicken Thighs
Servings: 4 Prep 15 mins Cook 45 mins to 1 hr for chicken thighs Grill 3 mins over medium-high


  • 4 tablespoons paprika
  • 1 tablespoon dark-brown sugar
  • 2 teaspoons hot chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
Potatoes & Chicken:
  • 4 baking potatoes (about 6 ounces each), scrubbed and blotted dry
  • 1 medium-size onion, thinly sliced
  • 4 tablespoons butter
  • 8 bone-in chicken thighs (about 2-1/2 pounds total)

Make It


1. In a small bowl, stir together paprika, brown sugar, chili powder, cumin, garlic salt and salt. Set aside.


2. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Cut each potato lengthwise but not all of the way through. Score flesh of the potato crosswise with a paring knife, in a criss-cross fashion. Place 1/4 of the onions, 1 tablespoon butter and 1/2 teaspoon of the spice rub in the center of each potato. Press halves together; seal tightly in a double layer of foil. Place foil packets on grill over indirect heat; close lid. Cook for 45 minutes to 60 minutes until tender.


3. Remove skin from thighs. Coat both sides of chicken in remaining rub. Place chicken in a 13 x 9-inch microwave-safe baking dish. Cover with plastic wrap and vent in one corner. Microwave on high for 10 minutes.

4. Grill thighs for 3 minutes per side or until internal temperature registers 170 degrees F on an instant-read thermometer. Serve chicken thighs with grilled potatoes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 624, Fat, total (g): 28, chol. (mg): 162, sat. fat (g): 12, carb. (g): 53, fiber (g): 6, pro. (g): 41, sodium (mg): 886, Percent Daily Values are based on a 2,000 calorie diet.