Ingredients

2 teaspoons packed

brown sugar

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper (or to taste)

2 pounds bone-in chicken thighs, 8 pieces

Preparation

  1. Coat the grill rack with cooking spray; prepare grill for direct-heat grilling.

  2. Combine brown sugar, cumin, garlic powder, salt, allspice, thyme and cayenne in a small bowl. Sprinkle the spice mixture over the thighs, patting them lightly to help the blend adhere to the surface.

  3. Place chicken, skin side down, on grill and cook about 10 minutes on each side, or until a thermometer inserted into thickest part (not touching the bone) registers 175 to 180 degrees. Makes 4 servings.