Grilled Smoky Chicken Thighs with Honey-Mint Sauce

I discovered smoked paprika early this summer, and have been obsessed with it ever since. It adds a wonderful grilled flavor to everything, without having to actually light up your grill.  In the summer, I love everything grilled, so for those times I don't have time to fire up the grill (or am simply too lazy), it's smoked paprika to the rescue!

With the addition of a few more spices, smoked paprika shines on these chicken thighs.  I made a mint sauce with mustard and honey to go with the chicken. It plays off the spices of the thighs while adding a sweet and refreshing bite. The combination of this spicy, smoky chicken with a cool mint sauce is outstanding!

I served this with some cheesy mashed cauliflower and sautéed kale I had just picked from my garden earlier that day.  So good!  This is a very summer-y meal that everyone will love, and is bound to become one of your favorites.

Grilled Smoky Chicken Thighs

2 lbs organic boneless, skinless chicken thighs

For the rub:
1 Tbsp smoked paprika
1 Tbsp paprika
1 Tbsp garlic powder
2 tsp ground mustard
2 tsp ground cumin
1 tsp onion powder
1 tsp sea salt
1/2 tsp cayenne pepper

Directions:
1. Lay the chicken thighs flat on a large platter and sprinkle half of the dry rub on the top of the chicken. Gently rub the seasonings so the entire side of all the chicken is coated.  Preheat the oven to 375 F.
2. Heat a grill pan on medium-high heat (or you can use a outdoor grill).  Once hot, place half of the chicken rub-side down on the grill pan.  Immediately sprinkle half of the leftover rub on the other side of the chicken.
3. Sear the chicken for about three minutes, then flip and sear the other side for another three minutes.  Remove from the pan and place in a 9x13 oven-safe dish.  Repeat for the other half of the chicken.
4. Once all the chicken is seared, cook in the oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165 F.  Serve with honey-mint sauce (recipe follows).


Honey-Mint Sauce

1 cup fresh mint leaves
4 cloves garlic, minced
1 Tbsp raw honey
1 Tbsp spicy mustard
1/2 tsp sea salt
1/8-1/4 tsp cayenne pepper, to taste
fresh ground black pepper, to taste
1/2 cup olive oil

Directions:
Add the garlic, honey, and mustard to the base of a food processor.  Pulse to combine.  Add the mint leaves and slowly add the oil with the processor running.  Add the salt and peppers while the processor is running.  Process until the sauce is smooth.  Store in the refrigerator in a air-tight container.