2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 teaspoons paprika or smoked paprika
2 teaspoons dried oregano
1 1/2 teaspoons black pepper
1 teaspoon salt
8 (6-ounce) chicken thighs boneless and skinless
1 tablespoon olive oil
2 tablespoons cilantro chopped, for garnish
In a small bowl, add the garlic powder, the onion powder, the paprika, the oregano, the black pepper, and the salt and whisk to combine.
Evenly sprinkle both sides of each of the chicken thighs with the seasoning mixture and rub them so they are well-coated.
Heat a nonstick grill pan or skillet over medium heat.
Evenly drizzle the olive oil over the heated grill pan.
Add the seasoned chicken thighs to the heated olive oil in batches, ensuring there is space between each piece, and cook, undisturbed, about 5 minutes.
Flip the chicken thighs and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 3 to 5 minutes.
Transfer the cooked chicken thighs to a plate and tent with aluminum foil to keep them warm. Repeat the cooking process with the remaining seasoned chicken thighs.
Let the cooked chicken thighs rest, about 5 minutes.
Serve the chicken thighs garnished with the cilantro.
Time : 15minutes
Yield : 8 servings