Grilled Dry-Rub Barbecue Chicken Thighs
Memphis-Style Creamy Slaw
Ingredients
- 2 Tbsp smoked paprika
- 1 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 lb bone-in, skinless chicken thighs
- 3 Tbsp avocado oil
Instructions
- Preheat grill or grill pan over medium heat.
- Combine paprika, onion powder, garlic powder, oregano, cumin, and 1 tsp each kosher salt and pepper in a small bowl.
- Rub mixture over chicken thighs. Let stand 20 minutes at room temperature.
- Place thighs on a grill rack rubbed with olive oil.
- Grill 30 to 35 minutes, turning occasionally, or until juices run clear and thermometer reads 165°F.
- Let stand 10 minutes before serving.
Side Dish Ingredients
- ½ cup organic olive oil mayonnaise (or use a homemade Paleo mayonnaise)
- ¼ cup apple cider vinegar
- ¼ cup raw honey
- ¼ cup yellow mustard
- 1 (16-oz) pkg shredded coleslaw mix
Side Dish Instructions
- Combine mayonnaise, vinegar, honey, mustard and 1 tsp each salt and pepper in a large bowl.
- Add coleslaw.
- Stir and refrigerate 1 hour.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
