Sometimes, instead of always using chicken breasts, I cook with boneless, skinless chicken thighs. They are the same nutritionally, with only a little more calories than breasts, but are more moist. With some recipes, I just like using chicken thighs...and this is one of them! You don't grill these, you actually put on the rub on one side, broil it for 6 minutes, flip them and put on the rub on the other side and broil 6 minutes more. That's it! These had the perfect amount of spice and were so juicy and fall-apart tender! You will enjoy these I promise! I served these with smashed red potatoes, sauteed butternut squash from my garden and sauteed broccoli. It was an absolutely perfect dinner!
Here's what you need:
8-10 boneless, skinless chicken thighs ( bone-in will also work )
2 T brown sugar ( you can substitute honey and it will make the rub more of a paste, but it is still good)
2 t chili powder
1/2 t paprika
1/2 t ground cumin
1/2 t garlic powder
1/4 t ground red pepper
1/4 t salt
cooking spray
Torn fresh flat-leaf parsley ( about 1 T)
Preheat broiler to high. Combine sugar (or honey), and next six ingredients. Place chicken on baking sheet sprayed with cooking spray. Sprinkle each piece with the rub mixture. Broil on high 6 minutes. Flip the chicken over and sprinkle each piece generously with the rub. Broil 6 minutes more. Remove chicken and place on serving platter. Drizzle the drippings from the baking sheet on the chicken. Garnish with the parsley.