West African Chicken Thighs - cooking recipe

Ingredients

8 (4 ounce) chicken thighs (with bone and skin, about 4 ounces each)
For the paste
1 tablespoon paprika
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons canola oil

Preparation

To make the paste: in a small bowl, mix together the paprika, garlic, onion, salt, pepper, and cayenne; whisk in the canola oil.
Trim the chicken thighs of any excess skin and fat; rinse under cold water and pat dry with paper towels.
Coat chicken thighs with the paste; cover with plastic wrap and refrigerate 4-8 hours.
Sear the chicken thighs, skin side down over Direct Medium heat for 4 minutes, turning once halfway through searing time.
Continue grilling over Indirect Medium heat for about 30-40 minutes or until the juices run clear and the meat is no longer pink; serve warm.