Bent Creek Winery

Serves 6

For dry rub:
1 T. onion flakes
1 T. onion powder
2 tsp. ground thyme
1 tsp. allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 tsp. sugar
1 tsp. coarsely ground black pepper
1 tsp. cayenne pepper
2 tsp. dried chives

12 boneless chicken thighs

1. Mix all of the dry rub ingredients together.

2. At least 4 hours before grilling, wash the chicken thighs and sprinkle the dry rub all over them. Cover with plastic wrap and refrigerate for 4 hours. (Can be refrigerated for up to 24 hours)

3. Prepare your charcoal grill to white hot. Grease the grill to prevent sticking.

4. Place the chicken thighs on the grill skin side down.

5. Turn every 8-10 minutes to prevent sticking. The chicken thighs are done when the meat feels firm and the juices run clear when pierced by a fork.

6. Serve with Bent Creek Zinfandel. Enjoy!