What? It's September, right? Don't we put away ye olde grill once summer winds down? Well, no, I happen to think that grills are year-round appliances. (At least until the snow flies.) Besides, in the stinking hot summer who wants to stand by a flaming grill? And as for eating outside, humidity and mosquitoes don't make very good dinner companions. But now that there's a snap in the air, dinner al fresco is just the thing.
We made paprika-rubbed chicken thighs last night. Amazing. The leftovers were just as good for lunch. When the rub is browned but not burned, it gives the most incredible aroma. It reminded me of rotisserie chicken. The simple flavors pair perfectly with juicy chicken thighs, and there is no need to think ahead as with a marinade. Super simple but definitely a keeper.
Paprika Rub for Grilled Chicken
(slightly tweaked from Rachel Ray)
2 tablespoons ground paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
pinch of sugar
Combine all ingredients in a small bowl. This makes enough for at six to eight chicken thighs.
To use, sprinkle over chicken pieces on all sides and press lightly. Alternatively, you could toss everything in a large bowl or Ziploc.
Grill as you would with any other recipe-- more or less depending on the pieces you decide to use! We used thighs that still had bones and skin, but I cut off the skin before adding the rub.
Grill corn on the side, and throw together a green salad. Grilled corn is delicious! And contrary to the linked recipe, I did soak it for 20 minutes beforehand. Make sure you don't leave a really thick layer of husk or it'll take forever to cook-- I think the picture shows ears of corn with the entire husk on, but I peeled away most of the layers before we put them on the grill.