Grilled Dry-Rubbed 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
- 1 tsp kosher salt
- 1 tsp pepper
- 2 lb bone-in, skinless chicken thighs
Instructions
- Preheat grill to medium heat. Combine paprika, onion powder, garlic powder, oregano, cumin, salt, and pepper in a small bowl. Rub all over chicken. Let stand 20 minutes at room temperature.
- Grill chicken, covered, on a grill rack rubbed with oil 30 to 35 minutes, turning occasionally, or until a meat thermometer inserted reads 165°F. Let stand 10 minutes before serving.
Side Dish Ingredients
- ¼ cup organic olive-oil mayonnaise (or use a homemade Paleo mayonnaise)
- 2 Tbsp apple cider vinegar
- 2 Tbsp raw honey
- 2 Tbsp yellow mustard
- ½ tsp salt
- ½ tsp pepper
- 1 (16-oz) pkg shredded coleslaw
Side Dish Instructions
- Combine mayonnaise, vinegar, honey, mustard, salt, and pepper in a large bowl. Stir in coleslaw. Chill 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
