Chef Mike Ward’s Grilled Spanish Chicken Thighs

Ingredients

CHICKEN INGREDIENTS
• 6 chicken thighs skinned, deboned
• 1 Tbsp cumin
• 1 Tbsp paprika
• ½ cup fresh thyme, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp crushed chili flakes
SALAD INGREDIENTS
• 2 bunches of parsley
• 1 bunch of mint
• 1 red onion
• 1 lemon
• olive oil

Instructions

CHICKEN DIRECTIONS
1. Toss all your chicken ingredients into a bag or bowl and stir.
2. Let marinate for 2-4 hours.
3. Grill chicken thighs on a grill, BBQ or regular pan at a medium-to-high heat. Season with salt and pepper.
4. Give them a good 4-5 minutes per side. Thighs are hard to overcook so don’t stress. Let them rest for 4-5 minutes.
SALAD DIRECTIONS
5. Hand tear your herbs.
6. Thinly slice the red onion.
7. Toss the red onion in a bowl with the juice of your lemon and a good splash of olive oil (approximately 4 Tbsp), add salt and pepper.