Ingredients

• 1/4 cup chili powder
• 1/4 cup coconut sugar
• 1 teaspoon chipotle chili powder
• Kosher salt and freshly ground black pepper
• 4 boneless chicken thighs
• 1/4 cup olive oil
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

1. Special equipment: 18-inch-wide heavy duty non-stick aluminum foil.
2. Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the chicken in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the chicken to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
3. Prepare a grill for high heat.
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