Chicken thighs sometimes get a bad rap. It seems like everyone wants boneless/skinless chicken breasts. Well, in my opinion, bone-in chicken thighs are where the flavor is AT! They are so versatile and one of my favorite ways to enjoy them are grilled with Southwestern seasoning.
Here's the recipe for the batch I keep mixed up and stored in the spice and seasoning pantry:
5 T. iodized salt
2 T. granulated garlic
2 T. fine black pepper
2 t. cayenne pepper
3/4 T. dried thyme
3/4 T. dried oregano
2 T. paprika
1 T. onion powder
1/2 T. dried basil
1/2 T. cumin
2 t. coriander
2 T. chili powder
1/2 T. dry mustard
Rinse and pat dry the chicken thighs. Sprinkle both sides with the Southwestern seasoning.
Preheat the grill until it reaches a temperature of 350 degrees. Place chicken thighs skin side down on the grates.
Let the chicken cook for 10 - 12 minutes before turning. After turning, allow chicken to cook for another 10 minutes or so until chicken reaches an internal temp of 180 degrees and juices run clear.
During the last 5 minutes or so of cooking time, brush on your favorite Mesquite flavored BBQ Sauce. Let the sauce glaze on the chicken and turn and apply sauce to the other side.
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