Ingredients

1 cup chili powder
3 tablespoons paprika
3 tablespoons fresh thyme, finely chopped
2 tablespoons kosher or sea salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
2 tablespoons ground cumin
1 teaspoon cayenne pepper
12 chicken legs or thighs

Instructions

Preheat grill to medium-high heat.

Place the chili powder, paprika, thyme, salt, garlic powder, pepper, cumin, and cayenne pepper in a large bowl
and whisk to combine. Set aside.

Rinse chicken under cold running water and pat dry with paper towels. Rub the spice mixture all over the

chicken legs or thighs. Place the chicken skin side down on the grill. Cook about 5 minutes, then turn at a
45 degree angle to establish nice grill marks. Cook another 3 to 5 minutes, until skin is crispy, then flip
the chicken pieces over. Cook chicken until the internal temperature reaches 165 degrees F and until the
juices run clear, about 8 to 10 minutes more.

Remove the chicken from the grill and serve immediately.