Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 1/2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional

Instructions

1. Pat the chicken thighs dry with paper towels and place them in a large bowl.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne, if using.
3. Drizzle the chicken with olive oil and sprinkle the seasoning mixture evenly over both sides.
4. Massage the seasoning into the chicken until each piece is thoroughly coated.
5. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
6. Preheat the grill to medium-high heat, about 400°F to 425°F, and lightly oil the grates if needed.
7. Place the chicken thighs on the grill and cook for 5 to 7 minutes without moving them, until browned and lightly charred.
8. Flip and grill for another 5 to 7 minutes, or until the thickest part reaches an internal temperature of 165°F.
9. Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing or serving.

Notes & Tips

• Smoked paprika provides most of the flavor in this recipe, so use a good-quality smoked paprika rather than regular sweet paprika when possible.
• Add the cayenne for a little heat or leave it out for a milder smoky flavor.
• For even deeper seasoning, apply the spice mixture several hours before grilling and refrigerate until ready to cook.
• This chicken pairs especially well with grilled sweet potatoes, asparagus, zucchini, or a fresh salad.
• Leftovers are excellent chopped into salads, wraps, grain bowls, or scrambled eggs.
• Refrigerate leftovers for up to 4 days or freeze cooked portions for up to 2 months.