• Cooking Time: 20 minutes
• Servings: 6
• Preparation Time: 10 minutes
• 2 lbs. Chicken thighs, skinned and boneless
• 2 cloves Garlic, chopped
• 2 tsp. Paprika
• 2 tsp. Ground cumin
• 1 tsp. Fresh lemon zest
• 1/4 tsp. Crushed red pepper flakes
• 1 tsp. Sea salt

1. 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.
2. 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.

I choose this recipe because it incorporates a dry rub into the recipe and chicken.