Ingredients:
8 boneless skinless chicken thighs ( about 1 pound)
1 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper ( cayenne)
1/4 teaspoon black pepper
1 tablespoon oil
Directions:
Heat grill.
Place 2 chicken thighs between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken thighs.
In small bowl, combine all remaining ingredients except oil. Brush both sides of chicken thighs with oil; coat with pepper mixture.
When ready to barbecue, place chicken thighs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning once.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.