SERVES 6 to 8
Fresh off the grill, this chicken is crisp and garlicky with a satisfying char. Dressed up with seasonings, sauces, and vegetables, the leftovers are so versatile, they’re easily transformed from a “basic ingredient” to a meal worthy of licking your plate clean.
INGREDIENTS
• 2 pounds boneless, skinless chicken thighs
• salt
• ground black pepper
• coarse (granulated) garlic powder
• paprika
DIRECTIONS
1. Preheat a gas grill with all burners on high and the lid closed for about 10 minutes.
2. Place the chicken on a large platter or baking sheet in a single layer, smooth side facing up. Sprinkle generously with salt, pepper, and garlic powder, then add just enough paprika for a little kick. Flip the chicken and season the other side.
3. Place the chicken, smooth side down, on the heated grill and close the lid. Cook for 4-5 minutes, then flip and cook for an additional 4 minutes with the lid closed. The chicken is cooked when the juices run clear and it has turned toasty brown on both sides.
You know how you could do that?
No grill?
1. Preheat the oven to 400 F.
2. Follow the seasoning instructions for grilling, then place the chicken in a single layer, smooth side up, in a large baking dish.
3. Bake 30-35 minutes until juices run clear and the tops are well browned
