We tend to grill year-round. In the dead of winter, nothing reminds me more of summer than barbecued chicken. Last week we had a couple of days where the temperature was in the 30s. Tropical! So we fired up the grill.
This recipe is quick, easy and virtually impossible to mess up. By using boneless, skinless chicken thighs you get a moist, flavorful result. The best part is that you can have your dinner ready in about 30 minutes.
Light the grill. Season both sides of the thighs with a little salt, pepper, garlic powder and cumin. Set aside while the grill is getting up to temperature.
Make sure the thighs are laying flat and don’t go too heavy on the salt since you’re going to add barbecue sauce at the end.
Grill 10 minutes per side then baste each side for 2-3 minutes each with the barbecue sauce.
Serve with a salad and a baguette. We had it the other night with home fries (using leftover potatoes) and my spicy grilled broccoli with garlic.