Grilled West Indies Spice-Rubbed Chicken From the kitchen of trey
- 3 tbsp. curry powder
- 3 tbsp. ground cumin
- 2 tbsp. allspice
- 3 tbsp. paprika
- 2 tbsp. powdered ginger
- 1 tbsp. cayenne pepper
- 2 tbsp. salt
- 2 tbsp. freshly cracked black pepper
- A bunch of skin-on (optionally bone-in) chicken thighs
- Mix all the spices together well, rub this mixture over chicken breasts or thighs, cover, and refrigerate for 2 hours.
- Over a medium fire, grill the chicken skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point; the meat should be fully opaque.