Muslos de pollo a la parrilla

Ingredientes

• 3 tablespoons olive oil
• 1/2 tablespoon honey
• 2 teaspoons paprika
• 2 teaspoons Morton kosher salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 8 medium-large boneless, skinless chicken thighs, trimmed of excess fat ((about 2 1/2 pounds total weight))

Preparación

1. 1

   Heat grill to high heat, about 500°F. Then clean the grates and oil them well (see Notes below). Let grill preheat for another 5 minutes to ensure the grill grates are thoroughly hot.

2. 2

   While grill is heating, stir together olive oil, honey, paprika, salt & pepper, and garlic powder in a small bowl.

3. 3

   Place trimmed chicken thighs in a low, wide bowl. Pour seasoning mixture over chicken thighs, then fold gently to even coat.

4. 4

   Place seasoned chicken thighs top (smooth) side down on the grates. Close grill lid and cook for about 3½ minutes, or just until the chicken shows nice char marks. Flip chicken thighs over.

5. 5

   Close grill lid and immediately turn heat down to low. Cook on second side for another 6-7 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (test several thighs to be sure, and move them around on the grill if needed). I personally like to cook chicken thighs to 170°-175°F, and they're always tender and juicy. Transfer chicken to a platter and let rest for 5 minutes before serving.