Grilled Chilli Pepper Chicken

Chef Jenn Magrey
Beaver Brook Farm Boneless Chicken

1 Beaver Brook Farm whole Boneless Chicken (or 6 pieces of any favorite boneless chicken pieces pounded thinly)

1 tablespoon Aleppo Chili Powder
(any chili powder works well)
1 tablespoon Smoked Paprika
1 teaspoon Hot Paprika
1 teaspoon garlic powder
2 tablespoons brown sugar
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
Juice of 2 limes

Mix everything in a large bowl and rub the chicken well. Allow to sit in fridge for 1 hour.

For whole chicken: Heat grill to low and place skin side down and close lid. Let grill for 10 minutes watching as not to flare up.
Flip and grill on the second side for 10 minutes with lid closed. Keep flipping and checking until chicken is done. 170-175 degrees when checked with thermometer.

Boneless pieces such as thighs and breasts, heat grill to medium and cook each side for 5 minutes and flip. Do the same ever 5 minutes until done. 170-175 degrees internal Temp.

Let rest for 5 minutes and eat! Enjoy!!