Easy 6-Spice Rubbed Chicken Thighs

 

Ingredients

2 tsp garlic powder

1-1/2 tsp onion powder

1 tsp paprika

1 tsp smoked paprika

2 tsp dried oregano (or 1/3 tsp ground)

1-1/2 tsp freshly ground black pepper

~3/4 tsp kosher salt

3 lbs. boneless, skinless chicken thighs

2 to 3 tsp olive oil

Instructions

Combine spices. Brush chicken on both sides with some olive oil. Sprinkle half the mixture on one side of the chicken thighs and rub in to coat well. Flip the pieces over and rub in the remaining mixture on the other sides.

To pan grill:

Heat a nonstick or cast-iron grill pan over medium heat. Brush pan with cooking oil. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook chicken without disturbing for 4 to 5 minutes. Flip pieces over and cook for 3 to 5 minutes or until no longer pink inside & internal temperature reads 165˚F. Repeat with remaining chicken.

To broil:

Preheat oven to high broil. Place an oven rack 6 inches from heating element.

Use a broil pan or place a wire rack over a large baking tray and arrange chicken on the pan/wire rack. Place chicken in the oven and broil for 3 to 4 minutes. Flip each piece of chicken over, then broil another 3 to 4 minutes, or until no longer pink inside & internal temperature reads 165˚F.

 Serve as-is with baked beans & a side salad, or use in fajitas, tacos, Southwest chicken salad, etc. Freezes well.