- ¼ cup garlic-infused olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1 ½ tsp salt
- ½ tsp coriander
- ½ tsp cinnamon
- ½ tsp turmeric
- ⅛ tsp cayenne pepper, optional
- 1 package boneless skinless chicken thighs
- In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon Ziplock bag. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour. (We did about 4 hrs. and it was perfect.)
- When ready to eat, preheat grill. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs until internal temp reaches 165.