Name: Signature Grilled Chicken with Smoked Spices
Yield: 8 servings
Ingredients: 1 tablespoon smoked Spanish paprika; 1 teaspoon ground cumin; 1 teaspoon ground fennel; 1 teaspoon ground coriander; 1 teaspoon garlic powder (Penzey's roasted garlic powder recommended); 0.5 teaspoon kosher salt, plus more for seasoning before grilling; 1 tablespoon Dijon or whole grain mustard; 7 tablespoons olive oil, or enough to create a thick paste; Bone in, skin on chicken thighs (approximately 4 pounds)

Ready in: 2h 15 mins

Serves: 8 servings

Ingredients: 9

Elevate your grilling game with this signature dish of succulent grilled chicken, marinated in a blend of smoked Spanish paprika, cumin, coriander, fennel, and garlic, then expertly grilled to tender perfection. A must-try for any barbecue enthusiast!

Ingredients

1	tablespoon smoked Spanish paprika
1	teaspoon ground cumin
1	teaspoon ground fennel
1	teaspoon ground coriander
1	teaspoon garlic powder (Penzey's roasted garlic powder recommended)
¹⁄₂	teaspoon kosher salt, plus more for seasoning before grilling
1	tablespoon Dijon or whole-grain mustard
7	tablespoons olive oil, or enough to create a thick paste
•	bone-in, skin-on chicken thighs (approximately 4 pounds)

Instructions

Preparation and Grilling
1.	Combine smoked Spanish paprika, cumin, coriander, fennel, garlic powder, salt, mustard, and olive oil in a small bowl to create a flavorful spice paste. Thoroughly coat the chicken with the paste, ensuring it is evenly distributed, and allow it to marinate in the refrigerator for a few hours or overnight.
2.	One hour before grilling, take the marinated chicken out of the refrigerator. Season generously with salt on both sides and let it come to room temperature.
3.	Prepare the grill for direct medium-high heat and clean the grates. Grill the chicken until it reaches an internal temperature of 165°F, approximately 6 to 8 minutes per side. Allow the chicken to rest for 10 minutes before serving.