Serves 2 to 3
Prep time: 20 mins
Garlic powder 2 tsp
Onion powder 1 1/2 tsp
Paprika 1/2 tsp
Dried oregano 2 tsp
Black pepper 1 1/2 tsp
Kosher salt 1 tsp
Boneless skinless chicken thighs 3 lb
Olive oil/Avacado oil 1 tbsp
Lemon juice of 1 lemon
Fresh cilantro for garnish
Put the chicken thighs between parchment paper and beat it with rolling pin.
Mix all the dry ingredients in a small bowl.
Take a flat pan and lay the chicken thighs flat on the bottom of the pan, sprinkle half of the dry spices on the chicken turn over and sprinkle rest of the spices. Rub the ingredients well on meat.
Heat a griddle or grill pan drizzle oil and add chicken laying flat. Make sure the chicken pieces do not overlap. Let them cook for 4 to 5 mins. Do not move them till they are completely cooked from one side.
Flip them and cook for 3 to 4 minutes more. Let it rest for 2 to 3 minutes before serving.
Serve it hot with lemon juice drizzled and fresh cilantro as garnish with a salad of your choice.
This recipe can also be cooked in the oven on broiler mode. Make sure the oven is hot and ready before you add chicken. Just drizzle oil on the chicken and broil for 5 to 6 minutes first side, flip and cook for 4 to 5 minutes on the other side. Rest of the steps stays same.