I only have a few minutes left of my daughter’s nap to get this recipe up for you all so nothing fancy. Just going to give you the details, however, this particular combination of seasonings for my “rub” is perfect on all types of meat. I’ve used it for chicken breast, tri-tip and pork tenderloin. All delicious but there’s just something about the flavor that goes oh so well with perfectly grilled chicken thighs. Trip tip is my second fave so give that a go too! Depending on your dietary preferences, serve meat and veggies over a bed of mixed greens topped with rice or cauliflower rice. Mixed greens are not necessary but adds a little bit extra to your meal. Sautéed green onions as an additional topper absolutely elevates your dish as well!
Boneless and Skinless Chicken Thighs
Olive Oil or Olive Oil Spray (Coconut Oil/Spray as an alternative)
Soy Sauce or Coconut Aminos
Toasted Sesame Seeds
Red Pepper Flakes
Kosher Salt & Coarse Pepper
Vegetables of Choice: Carrots and Green Beans Recommended
**Fresh minced garlic can be used for the vegetables but not necessary**
Directions for Grilled Chicken:
Line a large four sided baking sheet with aluminum foil and set aside.
Wash, pat dry and trim the boneless skinless chicken thighs of excess fat. Place chicken thighs bottom side up on the baking sheet.
Coat the bottom of the thighs with olive oil (very very light coating) or olive oil spray to help the rub stick.
Season thighs lightly with Kosher Salt and Pepper.
Season liberally with both Onion and Garlic Powder.
Season with Ginger Powder to taste.
Sprinkle with Toasted Sesame Seeds and Red Pepper Flakes.
Press the seasonings into the thighs to ensure they stick, then drizzle a light layer with Soy Sauce or Coconut Aminos. They thighs do not need to be soaked, just enough to provide a thin coat.
Flip thighs right side up and repeat the same process.
Let thighs marinate at room temperature for a bit before grilling. Depending on the size of your thighs, grill for approximately five minutes on each side or until they are no longer pink. Do not over cook!
Directions for Roasted Vegetables:
Preheat oven to 400 degrees and coat a large baking sheet with olive oil spray.
Wash, dry and trim green beans and place in a large mixing bowl.
Peel and slice carrots into sticks approximately the same thickness as the green beans and add to the mixing bowl.
Drizzle with a little bit of olive oil.
Season liberally with salt, and garlic powder. May substitute fresh minced garlic here if desired.
Sprinkle with black pepper and ginger powder to taste.
Mix vegetables with hands and place on a large baking sheet.
Roast for 10 minutes. Remove from oven to toss the veggies. Roast for an additional 10 minutes. Serve hot!