Ingredients
1/4 cup chili powder
1/4 cup coconut sugar
1 teaspoon chipotle chili powder
Kosher salt and freshly ground black pepper
4 boneless chicken thighs
1/4 cup olive oil
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges
Directions
- Special equipment: 18-inch-wide heavy duty non-stick aluminum foil.
- Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the chicken in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the chicken to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
- Prepare a grill for high heat.