• ▢2 tablespoons brown sugar
  • ▢1 tablespoon paprika
  • ▢2 teaspoons onion powder
  • ▢1-½ teaspoons salt
  • ▢1 teaspoon chili powder
  • ▢8 boneless, skinless chicken thighs (4 ounces each)


  • Combine the brown sugar, paprika, onion powder, salt and chili powder and rub all over the chicken.
  • Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack with the oil.
  • Grill the chicken thighs, covered, over medium heat for 5 to 7 minutes on each side, until opaque and cooked through or until a thermometer reads 170°F.
  • If you don’t have a thermometer, to test for doneness, pierce a thigh with a knife and, if the juice is clear, the thighs are done.
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