West African Chicken Thighs

• 8 (4 ounce) chicken thighs (with bone and skin, about 4 ounces each)
• For the paste
• 1 tablespoon paprika
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil

1. To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
2. Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
3. Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.
4. Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.
5. Continue grilling over Indirect Medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.

chicken, paste, paprika, garlic, onion, kosher salt, fresh ground black pepper, cayenne pepper, canola oil

Taken from www.food.com/recipe/west-african-chicken-thighs-175107 (may not work)