Recipe: Cajun Chicken Thighs

CAJUN CHICKEN THIGHS

1 tablespoon light brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons coarsely ground black pepper
2 teaspoons kosher salt
16 boneless, skinless chicken thighs (about 4 ounces each)
Extra-virgin olive oil

In a small bowl, combine dry ingredients to form a rub.

Rinse the chicken thighs under cold water and pat dry with paper towels. Coat with the rub, then brush or spray with olive oil.

Grill the thighs over direct medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.

Makes 8 servings
Source: Weber's Big Book of Grilling