Ingredients:
- 8 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 2 tablespoons ras el hanout spice blend (traditional Moroccan spice blend)
- 1/2 cup pomegranate molasses
- 2 tablespoons honey
- Salt and pepper to taste
- Fresh mint leaves for garnish
Equipment Required:
- Grill
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Tongs
- Mixing bowl
- Basting brush
- Meat thermometer
Directions:
- Season the Chicken:
Rub each chicken thigh with olive oil and ras el hanout spice blend. Season generously with salt and pepper.
- Prepare the Grill:
Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for a consistent heat and a delicious Spicy Sweet Smoky Flavor.
Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.
- Grill the Chicken:
Place the chicken thighs on the grill over indirect heat.
Grill for about 20-25 minutes, turning occasionally.
In the last 5 minutes of grilling, brush the chicken with a mixture of pomegranate molasses and honey. Move the thighs to direct heat to caramelize the glaze.
- Serve:
Remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh mint leaves before serving.
