Ingredients
4 teaspoons curry powder4 teaspoons ground cumin4 teaspoons paprika3 teaspoons ground ginger3 teaspoons ground allspice1 teaspoon salt1 teaspoon cayenne pepper1 teaspoon coarsely ground pepper4 bone-in chicken breast halves with skin (8 ounces each)4 bone-in chicken thighs (about 1-1/2 pounds)
Preparation
In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a thermometer reaches 165° for chicken breasts and 170°-175° for thighs.
