Grilled chicken thighs are one of my most favorite things. Chicken on the grill, an ice cold beer in my hand and a ballgame on TV (oops) and a good cooking show on TV. Now that's just good livin' right there.
8 bone-in, skin-on chicken thighs, skin removed (optional)
Kosher salt and fresh ground pepper, to taste
2 teaspoons Paprika
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Celery Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 tbsp. butter
2 tbsp. balsamic vinegar
1/3 c. honey
3 cloves garlic, peeled and crushed
Oil, for greasing the grill grates
Chopped chives, for garnish
Lemon wedges, for squeezing
Place the chicken thighs on a large plate and sprinkle with the spices on both sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.
Meanwhile, make the glaze: In a medium saucepan, melt the butter. Add the vinegar, honey, and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill.
Preheat grill to medium high and clean and grease the grates with oil. Add chicken skin side down and grill, flipping often and basting with sauce, until cooked through, 8-10 minutes per side. Garnish the thighs with chives while on the grill, then remove. Serve with lemon wedges
