GRILLED BBQ CHICKEN -That you could not resist From trying at home

EVERYBODY LOVES TO HAVE CHICKEN AND NO ONE WOULD SAY NO TO THIS GRILLED BBQ-CHICKEN RECEPIE .

Ingredients-Servs 4 people

CHICKEN
2tablespoons paprika
2tablespoons cumin
1tablespoon kosher salt
1tablespoon chili powder
1/2tablespoon allspice
4chicken thighs, bone-in, skin-on
1/2cup barbecue sauce

TOOLS
1pair kitchen tongs
1high-heat basting brush
1meat thermometer

DIRECTIONS

Mix the paprika, cumin, salt, chili powder and allspice together and liberally coat the chicken on both sides. Let it sit in the refrigerator for 1 hour or more.

Preheat your gas grill on high, with the lid down, for 10-15 minutes. This is an important step that many people miss. Preheating gets the grates hot enough to sear the meat and allow it to release from the grill grates when it's ready. I tested this recipe on a two-burner Quantum TRU-Infrared grill, one of the best grills for beginners because it really doesn't flare up.

Once preheated, turn down the burners to medium-high ace the thighs on the grates, close lid and grill on one side for about seven minutes or until the meat naturally releases from the grill. This is another key part of the grilling process. Enough collagen will seep out of the meat that it will let go from the grill on its own. You can check if the chicken is ready by lifting up a corner of the thigh. If it resists and sticks, then let it grill for another few minutes before you try again.

Once you can easily lift the chicken off the grill, flip and repeat the process on the second side, but with the lid closed.

After seven minutes or so, once the chicken releases easily from the grill, move all the thighs onto one half of your grill.

Turn off the burner directly under the chicken, but leave the other burner or burners on.

Close the lid. This is called indirect grilling because the flame is not directly under what you are cooking.

Cook the chicken for another 10 minutes, then lift the lid and brush the tops lightly with barbecue sauce.

Cook for another 10 minutes until your chicken is done. And how will you know it's done? You will check that it reads at least 165 degrees on your thermometer.

Cooking on a TRU-Infrared grill will help you avoid flare-ups when the grease hits the flame. If you do get a flare up, turn off the burners and close the lid to smother the fire.

Use the rack above the grill to put your chicken on if it's cooking too fast or too hot.

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