Caribbean Style Chicken With a Peanut Brown Sugar Spice Rub

• 10 chicken thighs, skins on bone in
• 1 (12 ounce) bottle dark beer
• 12 cup finely ground roasted peanuts
• 14 cup light brown sugar, packed
• 1 tablespoon kosher salt
• 2 14 teaspoons cayenne
• 1 teaspoon bay leaf, crumbled
• 12 teaspoon ground cloves
• 12 teaspoon ground nutmeg
• 12 teaspoon ground cinnamon
• 1 teaspoon dried chili
• salt
• pepper

1. To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, cinnamon and chilies in a bowl.
2. With a small, sharp knife, score each thigh twice on each side, 1/2-inch deep.
3. Place the chicken in a large bowl.
4. Add the spice rub and toss to coat evenly.
5. Prepare the barbecue for indirect grilling.
6. Preheat the barbecue to 250 degrees F/ degrees C.
7. Place a drip pan over heat source and pour in the beer.
8. Place the chicken thighs on the side of the BBQ without direct heat.
9. Grill the chicken thighs over indirect heat for 40 to 50 minutes or until juices run clear and skin is crispy.
10. Remove from the grill, plate and serve.

chicken, peanuts, light brown sugar, kosher salt, cayenne, bay leaf, ground cloves, ground nutmeg, ground cinnamon, dried chili, salt, pepper

Taken from www.food.com/recipe/caribbean-style-chicken-with-a-peanut-brown-sugar-spice-rub-295896 (may not work)