Easy Grilled Mexican Chicken

Combine all spices and set aside.

Rinse and pat dry chicken thighs. Trim excess fat. Rub generous amount of spice mixture on both sides of each thigh.

Heat butter in a grill pan on medium heat until a spritz of water sizzles when you throw it in. Transfer chicken thighs to grill pan, and don’t move them or flip them for 10 minutes.

Flip and cook for 5 to 10 more minutes, or until thickest piece reaches an internal temperature of 165ºF. Remove from heat and sprinkle with lime juice and fresh cilantro. Let rest for 5 minutes.

Eat with rice and beans, or shred and put in any Mexican recipe you can think of: tacos, burritos, enchiladas, salad. It’s versatile and delicious.