This recipe has quickly become a favorite go-to dinner. The dry rub comes together quickly, includes ingredients most can find in their kitchen, and is equally delicious when cooked on the grill, in the oven, in a heavy saute pan on the stove and can even be made in a slow cooker.This recipe originally comes from Bon Appétit, July 2014.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Mediterranean
Servings: 6servings
Calories: 192kcal
Author: Bon Appétit and EatReadCruise Staff
Ingredients
2lbs. Chicken thighs, skinned and boneless(If using chicken breasts adjust cooking time)
2clovesGarlic, chopped
2tsp.Paprika
2tsp.Ground cumin
1tsp. Fresh lemon zest
1/4tsp. Crushed red pepper flakesOptional
1tsp.Sea saltOptional
Olive oil(For grill, cooktop pan or oven pan, to help prevent sticking)
Instructions
Mix all the spices together. Toss with the chicken. I usually use a Ziplock bag to mix the spices in and add the chicken to that but feel free to place all in a bowl (cover well if using a bowl). Chill at least 2 hours. I have made this the night before and it was still delicious.
Grill on indirect medium heat for 10 - 15 minutes or until chicken reaches 165 degrees. If cooking on a stovetop or in the oven cook until chicken reaches 165 degrees.
Notes
A great chart from the US government that explains what internal temperature meat, poultry, seafood, and other cooked foods should reach to be safe to consume can be found at https://www.foodsafety.gov/keep/charts/mintemp.html.When cooking meat always use a reliable digital meat thermometer. Since the meat will continue to cook after it is taken off the grill, it is okay to cook it a few degrees less than the recommended temperature.I used a microplane to zest the lemon. I also use it to grate hard cheese like parmesan and grate whole nutmeg.