• 2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp ground allspice
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• 1/8 tsp cayenne
• 3 lb bone-in skin-on chicken thighs
• 2 Tbsp extra virgin olive oil
• 10 thyme branches
• 6 large garlic cloves - finely chopped
• 2 Tbsp pomegranate molasses

1. In a small bowl, combine cumin, kosher salt, paprika, allspice, black pepper and cayenne. Place chicken in a plastic food storage bag and toss with spices. olive oil, thyme, and garlic. Let rest for 30 - 60 min. at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
2. Prepare grill for indirect heat, mounding coals on one side. Place the chicken on the unheated side of the grill, cover, and cook about 10 min. Flip chicken and cook other side until done, about 10 min. Cooked chicken will register 165 deg.
3. Transfer to a plate and brush generously with pomegranate molasses.

Serves: 4-6       Total cook time: 30 min. (30 min to overnight marinade)
Source: NYT Cooking App