Recipe Background
Easy-Peasy Chicken: Simple spices create a boldly flavored dish great for neighborly welcomes.
The first meal I cooked in my brand-new kitchen doubled as an unofficial welcoming party with my neighbors. Moving day was hectic, boxes stacked everywhere, but my stove was a beacon of calm amidst chaos. Lucky for me, I always keep garlic powder, smoked paprika, and dried oregano within reach. I knew this batch of spices would create magic, sending comforting aromas throughout the apartment. Chicken thighs make for a forgiving protein that even a tired, bewildered cook can perfect.
As I unpacked amid a maze of half-emptied boxes, I discovered that setting up the grill pan ready to infuse the chicken with those bold herbs felt like speaking a universal language of ‘welcome.’ Letting each thigh sear undisturbed created a deliciously golden crust. My neighbors knocked just as the finishing touch of chopped cilantro was sprinkled over the dish. One taste, and they were hooked, asking for the secret as we all relaxed, past strangers now sharing stories over a modest yet insanely flavorful meal.
Chef tip: After cooking, tenting the chicken with foil is the secret to juicy, tender bites. This quick pause allows the juices to redistribute beautifully. It's little details like this that can turn a busy day into a delightful evening meal, and that night, the simple spices not only seasoned the chicken but also a new chapter in my life.
Ingredients
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 2 teaspoons paprika or smoked paprika
- 2 teaspoons dried oregano
- 1 1/2 teaspoons black pepper
- 1 teaspoon salt
- 8 (6-ounce) chicken thighs boneless and skinless
- 1 tablespoon olive oil
- 2 tablespoons cilantro chopped, for garnish
Directions
- In a small bowl, add the garlic powder, the onion powder, the paprika, the oregano, the black pepper, and the salt and whisk to combine.
- Evenly sprinkle both sides of each of the chicken thighs with the seasoning mixture and rub them so they are well-coated.
- Heat a nonstick grill pan or skillet over medium heat.
- Evenly drizzle the olive oil over the heated grill pan.
- Add the seasoned chicken thighs to the heated olive oil in batches, ensuring there is space between each piece, and cook, undisturbed, about 5 minutes.
- Flip the chicken thighs and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 3-5 minutes.
- Transfer the cooked chicken thighs to a plate and tent with aluminum foil to keep them warm. Repeat the cooking process with the remaining seasoned chicken thighs.
- Let the cooked chicken thighs rest, about 5 minutes.
- Serve the chicken thighs garnished with the cilantro.
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