Honey Buttered Chicken Thighs
With Indonesian Cinnamon Rub
And Roast Potatoes With Fresh Herbs

Prep Time: 60 Minutes     Grill Time: 60 Minutes

Ingredients

Indonesian Cinnamon Rub

• ¼ cup of cinnamon
• 2 tbsp. sugar
• 2 tbsp. ground cumin
• 2 tbsp. ground allspice
• 1 tbsp. ground cloves
• 1 tbsp. ground ginger
• 1 tbsp. garlic powder
• 1 tbsp. salt

Honey Buttered Chicken Thighs

• 100 chicken thighs (got 25 packs for $22 at costco)
• ½ to all of the rub (above)
• 1 lb. + 2 tbsp. butter
• 16 cloves of garlic, minced
• 2 tbsp. chopped fresh ginger
• 1 cup of honey
• ½ cup of lemon juice
• 2 tbsp. chopped fresh sage
• 2 tbsp. curry paste
• salt and pepper to taste

Roast Potatoes With Fresh Herbs

• 4 lbs. of baby potatoes, washed (2 lb. bags, $7.5 each, costco)
• ¼ cup of olive oil
• salt to taste
• ¼ cup of chopped fresh chives, dill and parsley

Method

1. In an air tight container, something with a lid, combine the rub ingredients together and give 'em a good shake to combine. Allow that to settle.
2. Preheat the grill to 400°F. Prepare for indirect grilling.
3. Place the washed potatoes onto the grill to roast, for at least 40 minutes, while you prep everything else.
4. Rub the chicken with the Cinnamon Rub, pressing it into the meat and skin (if you got skin on).
5. For the glaze, melt the 2 tbsp. of butter over medium heat and sauté the garlic and ginger. Add the honey, sage, lemon juice and curry paste, stirring until it's fully incorporated. Slowly bring the sauce to a boil, then remove it from the heat. Whisk in the remaining butter a little at a time until fully incorporated. Season to taste with salt and pepper.
6. When the potatoes are tender, remove them into serving dishes, and toss them with the olive oil, herbs and salt. Keep warm.
7. Turn the grill up to medium-high, about 450°F.
8. Sear the chicken for 5 to 7 minutes per side, and baste liberally.
9. Serve with a nice fresh salad, and the potatoes.