INGREDIENTS:

• 8 Bone-in, Skin-on Chicken Thighs (about 2 1/2 Lb.)
• 3 Tsp of Kosher Salt (divided)
• 1 Tsp of Black Pepper (freshly ground, divided)
• 3 Tsp of Smoked Paprika (divided)
• 1/2 Tsp of Garlic Powder
• 1 Jar (16 ounces) of Sliced Hot Cherry Peppers (drained, reserving 1 Tbsp brine)
• 6 Ounces of Roasted Red Peppers (drained)
• 1 Cup of Cherry Tomatoes
• 1/4 Cup of Olive Oil
• 2 Tbsp of Honey
• 1/2 Cup of Fresh Parsley (plus extra for garnish)

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. Serve chicken thighs with cherry pepper relish and garnish with fresh parsley.
   

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Image Source:*foodlion.com

Source:foodlion.com