Grilled Spanish Chicken Thighs w Ripped Salad

Takes 15 mins hands on time (total time 2 hours) - Serves 4

This chin-drippingly moist affair will have you falling in love with thighs all over again. Throw in a 60 sec salad & you’re in business.

- 6 skinned, deboned chicken thighs
- 1 Tbsp. of cumin
- 1 Tbsp. of paprika
- 1 Tbsp. finely chopped fresh thyme
- 3 garlic cloves, finely chopped
- 1 tsp crushed chili flakes
- 1/4 cup olive oil

- 2 cups of parsley, hand torn
- 1/2 cup mint
- 1 small red onion, thinly sliced
- Juice 1/2 lemon
- 3 Tbsp. olive oil

Toss all your chicken ingredients into a zip lock bag, or bowl, stir & let marinate a minimum of 2 hours. 4 is great, overnight is heaven.

Grill your thighs on a med/high heat grill pan, BBQ or regular pan with salt/pepper. Give them a good 4/5 mins per side. Thighs are hard to overcook so don’t stress.

Meanwhile…  toss in a bowl parsley, mint, onions, lemon juice olive, good pinch of salt and cracked pepper.

I also serve this with a side of half tahini & sriracha, or… your fav hot sauce mixed with mayo.

Grilled Spanish Chicken Thighs with Ripped Salad