Curried Chicken Thighs

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Curried Chicken Thighs
Serves 6

INGREDIENTS
1/2 cup fresh orange juice
3 tablespoons mild or hot Indian curry paste (see note below )
2 tablespoons honey mustard
2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
4 1/2 to 5 pounds chicken thighs (about 12 pieces)
Vegetable oil cooking spray

DIRECTIONS

1. Combine the orange juice, curry paste, mustard, salt, allspice, and pepper in a glass or ceramic bowl, stirring well to dissolve the paste and mustard completely.

2. Trim the chicken of excess fat and skin, but do not remove most of the skin. Put the thighs in a shallow glass or ceramic dish and rub the paste into the meat, being sure to coat well and to rub some paste under the chicken skin. Cover and refrigerate for at least 2 hours or overnight.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.

4. Grill the chicken thighs for 40 to 45 minutes, turning often with tongs. The chicken is done when the juices run clear when pierced with a fork or sharp knife, or when an instant-read thermometer registers 180°F when inserted in the thickest part of the thighs. Don't let the thermometer touch the bone. Serve immediately.


NOTE:

Indian curry paste is sold in small tubs in Asian markets as well as in some supermarkets and specialty food stores. Select hot or mild paste, depending on personal preference.

Enjoy!!!
Macdaddy