- 10 minutes
- 35 minutes
- Preheat a grill or grill pan over medium heat. In a small bowl stir together 2 Tsp of kosher salt, 1/2 Tsp of black pepper, 2 Tsp of smoked paprika and garlic powder. Sprinkle spice mixture on both sides of chicken thighs.
- When the grill is hot, place chicken skin-side-down and cook for 25 minutes, or until chicken skin is golden brown and crisp and releases easily from the grill grates. If chicken sticks, let cook for another 5 minutes before flipping. Flip chicken and cook for 10 more minutes, or until internal temperature registers 170°F.
- While chicken grills, make relish in a food processor by combining cherry peppers with reserved brine, roasted red peppers, cherry tomatoes, olive oil, honey and fresh parsley. Pulse until ingredients are finely chopped. Season with remaining 1 Tsp of kosher salt and 1/2 Tsp of black pepper, adding more to taste.
Serve chicken thighs with cherry pepper relish and garnish with fresh parsley.
*Tip: No grill? Roast chicken thighs on a wire rack set in a rimmed baking sheet in a 450°F oven for 35 to 40 minutes, or until golden brown and crispy on top and cooked through in the middle.