These chicken thighs are roasted in the heat of a covered
grill, smoke commingling with the tint and flavor of
paprika to create, thanks to caramelized
honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas,
honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal
grill over indirect heat until done. If using a gas
grill, make sure one side of the
grill is unheated, and either swap out the
paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy
aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the
grill before roasting the chicken.