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Ingredients:
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 lbs boneless, skinless chicken (I like to use thighs)
Instructions:
In a small bowl, combine the thyme, oregano, cumin, paprika, onion powder, salt, and pepper.
Lay the chicken on a large plate or baking dish and sprinkle seasoning on both sides, covering completely. Transfer to a ziplock bag.
Refrigerate the chicken for at least 1 hour, but preferably 4 hours.
Preheat the grill to medium-high.
Grill the chicken until it reaches 165ºF, turning a few times if desired.
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