Serves: 4-6
Prep time: 15 minutes
Heat: direct and indirect medium heat (350° to 400°F)
Grilling time: 30 to 50 minutes
2 teaspoon of dried cumin
2 tablespoon of aFire Chicken & Turkey Rub
1 teaspoon crushed red pepper flakes
¼ cup extra virgin olive oil
10 skinless chicken thighs (with bone), 5 to 6 ounces each
FIRST. Mix all the ingredients together and rub and coat the chicken thighs.
SECOND. Prepare the grill for direct and indirect cooking over medium heat. Place the soaked plank over direct medium heat and close the lid.
LAST. Arrange the thighs on the smoking plank and cook over direct medium heat, with the lid closed, for 5 to 10 minutes. Then move the plank over indirect medium heat and continue cooking, with the lid closed as much as possible, until the juices run clear, 20 to 30 minutes. Remove from the grill and enjoy.
*Grilling tip: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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