Ingredients
Scale
- 2 pounds boneless skinless chicken thighs (about 6-7 thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup oil (vegetable, canola, avocado, or peanut oil for high heat)
Instructions
- Prepare the marinade by mixing garlic powder, onion powder, smoked paprika, salt, pepper, and oil in a small bowl.
- Pat the chicken thighs dry with a paper towel, then place them in a mixing bowl or large Ziploc bag. Pour the marinade over the chicken, ensuring even coating. Cover or seal and refrigerate for at least 30 minutes, or up to 8 hours for enhanced flavor.
- Heat the grill pan over high heat until very hot. You should see light smoke and hear a sizzle when water droplets are flicked onto the pan.
- Remove the chicken from the marinade, allowing any excess oil to drip off. Place the chicken skin side down in batches on the hot grill pan. Grill for 3-4 minutes per side until grill marks appear and the chicken reaches an internal temperature of 165°F.
- Take the chicken off the grill and let it rest for 5-10 minutes before serving.
Notes
For best results, allow the chicken to marinate for several hours or overnight.
Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 0g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 110mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.