Black Belt Fire Chicken with Cheese

Directions

1. Trim excess fat from the chicken thighs.
2. Cut out the bones, and it’s a good thing if there is still some meat left on them.
3. Marinate the chicken and the bones in the Black Belt for 4 hours.
4. Set up the grill for offset grilling, high heat.
5. Place the chicken, skin side down over the heat and cook until well charred.
6. Grill and mark off the bones as well.
7. Chop the chicken and place in a cast iron pan. Place the bones on one side of the pan as well.
8. Place the pan on the grill, offset heat side and cover.
9. Cook until the chicken hits 165 internal temperature.
10. Sprinkle the cheese over the meat and return to the grill for an additional 5-10 minutes until the cheese is melted and slightly browned.
11. Remove from the grill and finish with an extra drizzle of Black Belt and a generous amount of green onion.