Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless chicken thighs or chicken breasts
  • 2 Tablespoons Honey
  • 2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 2 Cloves Garlic (minced)
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Coriander
  • 1 Tablespoon Fresh Squeeze Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Olive Oil
  • 1 1/2 Teaspoon Mexican Chili Powder
  • 1/2 Teaspoon Smoked Paprika
  • 1 Tablespoon Rice Vinegar

Instruction

  • In a mixing bowl, add honey, garlic powder, onion powder, garlic cloves, cumin, coriander, lemon juice, salt, olive oil, Mexican chili powder, smoked paprika and rice vinegar.
  • Season and rub chicken throughly with mixed spices and other ingredients.
  • To marinate the chicken, place the meat in a zip lock then refrigerate for at least 3 hours or overnight.
  • Place the grill pan on the stove and turn heat to medium-high.
  • Brush the grill pan with olive oil using a pastry brush or spray oil
  • Cook the chicken thighs without moving them for about 5 minutes on one side, then flip and cool the other side for the same amount of time.
  • Use an internal meat thermometer to check on temperature, and remove the chicken from the grill when the temperature reaches 165 degrees Fahrenheit.
  • Serve with rice or wild rice