Ingredients:

  • 2 lbs (900g) boneless skinless chicken thighs
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) smoked paprika
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) cracked black pepper
  • ¼ tsp (1g) onion powder

Instructions:

  1. Pat the chicken thighs dry with paper towels. Combine the olive oil, lemon juice, garlic, and spices in a bag or bowl. Add the chicken, massaging the mixture into the meat, and let it sit at room temperature for 30 minutes.
  2. Preheat the grill to medium-high heat (approximately 375°F to 400°F) and lightly oil the grates. Place the thighs on the grill and cook for 5–7 minutes per side until deep mahogany-colored grill marks appear and the meat is firm.
  3. Remove the chicken from the grill once the internal temperature reaches 175°F (79°C). Transfer to a plate, tent loosely with foil, and allow the meat to rest for 5 minutes.