Here is another one of Melissa Joulwan’s recipes from her first cookbook, Well Fed. I made this several times last year and it is so versatile to change the spices and seasonings for variety. This weekend, I kept it simple. The key to this is a hot griddle pan to get those beautiful crispy grill marks. There is a ton of flavor in brown crispy bites.
Additional options: (For Whole 30, check the ingredients for sugar or weird stuff)
- For Italian flavor, sprinkle with a mix of dried basil, rosemary, thyme.
- For some heat, use a dash of cayenne, chipotle powder, chili powder
- Try Greek seasoning, lemon-pepper, curry, cajun, jerk seasoning blends.
Grilled Chicken Thighs
- 2 lbs boneless, skinless chicken thighs
- ground black pepper
- shallot salt (Penzey’s spices. Use your favorite spice blend)
- Heat your outdoor grill or use a grill pan on the stove. I used a little bacon fat and heated the pan to medium high.
- I used a large cutting board (plastic! Never use your wooden board for cutting meat/poultry) to spread the thighs out, smooth side up.
- Sprinkle with pepper, spice, paprika. Flip over and sprinkle the other side.
- Place chicken, smooth side DOWN, on the grill. Cover and leave it alone. Don’t try to move it. Let it sear for about 4 minutes.
- Using tongs, gently flip over. Cover and cook 4 more minutes. It is done when juices run clear.
I eat these for breakfast, as a snack before a long faculty meeting, lunch, dinner, with soup, on top of greens for salad, diced in fritatta. The possibilities are endless!