MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Tapas Chicken
 Categories: Poultry, Herbs, Vegetablees, Citrus
      Yield: 10 servings
 
      5 lb Boned, skinned chicken
           - thighs
      3 tb Smoked paprika
  1 1/2 tb Oregano
      2 tb Cumin
  1 1/2 ts Salt
     15 cl Garlic; minced
      5 tb Parsley; chopped
    1/4 c  Olive oil

MMMMM--------------------------GARNISH-------------------------------
           Parsley; chopped
      1    Lemon; quartered, to finish

MMMMM------------------------GARLIC AIOLI-----------------------------
    1/2 c  Mayonnaise
      2 cl Garlic; minced fine
      1 ts Lemon juice
      1 tb Olive oil
           Salt & pepper
 
  Combine rub ingredients from paprika to olive oil and slather all
  over chicken. Cover and refrigerate for minimum 3 hours and
  preferably overnight.
  
  Heat the grill to medium high heat (350°F/175°C - 375°F/190°C).
  
  Grill chicken on each side for 5 minutes until the pieces turn
  golden and you can see visible grill marks. Keep the lid closed
  (but check for flareups).
  
  Flip pieces again and turn the heat down to medium low, about
  300°F, for an additional 4-5 minutes until the chicken has cooked
  through. Large thighs may take even more time. (Yes - dark meat is
  actually better cooked a bit longer, the meat pulls from the bone
  easier!)
  
  Let rest 5 minutes before serving. Squeeze lemon all over chicken
  and garnish with chopped parsley. Serve with sour cream or garlic
  aioli if desired.
  
  HOW TO BAKE CHICKEN THIGHS: If you choose to bake your thighs, they
  will take 35 minutes in a pre-heated 350°F oven.
  
  TO MAKE GARLIC AIOLI: Put all ingredients into a small bowl and
  whisk together until well combined, transfer to a smaller bowl to
  serve.
  
  RECIPE FROM: https://creative-culinary.com
  
  Uncle Dirty Dave's Archives
 
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