Smoky and Spicy Paprika Grilled Chicken

Ingredients:

5 large boneless skinless chicken thighs
Kosher Salt
Fresh cracked black pepper
8 sprigs fresh thyme roughly chopped
2 and ½ tablespoons smoked hot Spanish paprika
7 garlic cloves finely chopped
1 teaspoon garlic powder
½ teaspoon onion powder
Juice of one whole lemon
Extra fresh thyme for optional garnish

Instructions:

1.Season each side of the chicken pieces with the salt and pepper.

2.Mix the thyme, paprika, garlic, onion powder, garlic powder, and lemon juice together.

3.Rub the mix of spices onto the chicken pieces.

4.Cover the chicken, refrigerate, and marinate for at least one to four hours. (I like to marinate the chicken as long as I can, usually at least four hours.)

5.When ready to cook the chicken, remove the chicken from the refrigerator.

6.Then, get your grill or skillet ready. (If using a skillet, use medium high heat to get the pan hot, and then add olive oil. If using the grill make sure charcoals have grayed over, and grease the grill rack.)

7.Cook chicken until done about 8 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees when using a meat thermometer, making sure to flip the chicken half way through the cooking time.

8.Let the meat sit for a couple of minutes before serving to ensure the chicken stays juicy.