If you are looking for an easy chicken dinner on the grill to complement the summer tomatoes and cucumbers that are coming out of your garden, farmer's market, CSA share, or your ears, this is the recipe for you.
I have a confession to make about this recipe: I stole it! From my awesome husband who is an amazing cook... I know, I know. I'm completely spoiled by him in this way and many others :) But he did say I could share it, so share I will!
This rub has some kick to it, and if you want a little less spice, then reduce or omit the chipotle chili powder.
I also want to speak to cooking with boneless, skinless chicken thighs. I am always striving to do a better job at eating the WHOLE animal, not just boneless, skinless chicken breasts and forgetting about the rest of the bird. This is not a sustainable way to eat, and buying cuts of meat disconnects us from an understanding of how our food is grown or raised. So I am not SUPER excited about sharing a recipe that uses boneless, skinless chicken thighs. That said, we all live in the "not ideal" world, that sometimes (or frequently) involves grabbing something at the store on the way home from dinner. There's no shame in that, I do it too. But I always try to do a little better than I did yesterday, too :) And if you've only ever cooked chicken breasts, this is a great step toward cooking another part of the bird!
Lastly, my recommendation for serving these is over your fresh summer veggies: chopped lettuce, cucumber, and cherry tomatoes. Sprinkle some lime juice on top, or if you're feeling adventurous blend your favorite hot sauce with some sour cream to make a spicy cream sauce. Top with chopped cilantro and it makes a heavenly combo. Or if you come up with some other toppings you like, share them with me in the comments section!
Southwest Grilled Chicken
Prep time: 5 minutes
3 lbs boneless, skinless chicken thighs
1 T garlic powder
1 T onion powder
1 T smoked paprika
1 T cumin
2 t salt
1 t pepper
1 t chipotle chili powder
Juice of 1/2 lime
- Mix all the spices in a large bowl.
- Toss the chicken thighs in the rub to coat them and sprinkle the lime juice over them. Leave them to marinate in the fridge all day if you'd like, or do it right before cooking. Since it's a rub, it doesn't soak the flavor in dramatically more, but it also doesn't hurt it (if you need to prep in the morning).
- Cook the thighs on the grill at medium-high heat for 5-7 minutes per side. After removing from the grill, cut into the chicken at it's thickest point. There should be no pink and the juices should run clear.