I’m holding on to my last few weeks of summer over here! We’ve been back and forth to the beach, doing some sunbathing, and workin’ our grill to the max! These shrimp skewers are covered in quintessential summer time flavors. Smoked paprika is one of my alltime favorite spices to use and it shines in this recipe…Read More
I feel like there’s definitely a fight out there somewhere on the interwebs on whether rubs or marinades are better on certain foods. I’m picturing angry chefs wielding large kitchen knives typing ferociously on their computers about the benefits of rubs on chicken thighs or marinades on chicken wings. If I’m being honest, I’m not totally sure which side I’d be on. What I do know is that rubs can be super tasty and take like no time at all. Marinades might need some time to work, but you can slap a rub on some chicken thighs, throw them right on the grill, and still get a crap ton of flavor on them!
That’s the case with this chipotle chicken rub. You take big ol’ chicken thighs, coat them in a spice mixture, and get them right on the grill. The result is crisped up on the outside, tender and juicy on the inside, flavorful chicken that’s perfect chopped up in burrito bowls, thin sliced on salads, or eaten as is with veggies & rice. I like to take mine right off the grill and chop them up thin. I store them in an airtight container in the refrigerator and if you can fend off the vultures (aka brothers) then they might last up to 5 days!
Chipotle Chicken Rub
1 family case of chicken thighs
1 tsp garlic powder
1 tsp paprika
½ tsp smoked paprika
½ tsp chipotle chili powder
1 tsp ground cumin
1 tsp salt
¼ tsp oregano
¼ tsp parsley
Red pepper flakes
In a bowl, mix together garlic powder, paprika, chili powder, cumin, salt, oregano, parsley, and a pinch of red pepper flakes until well incorporated. To coat your chicken, you have two options… You can either lay all your chicken thighs out in a single layer in a pan/dish or cutting board & rub that stuff all over them with your fingers OR you can put all your chicken thighs in a gallon Ziplock bag and add in a small amount of rub into the bag at a time, shaking it all up after each addition. Don’t feel like you have to use all the rub. Some like it spicy and flavorful, and others like a milder flavor. Feel it out!
Preheat your grill. To keep my thighs from sticking, I like to hit them with some coconut oil spray before throwing them on the grill but that step is optional!
Once your grill is hot, get those thighs on there and let cook on one side for 3-5 minutes. Flip when chicken releases from the grates (no sticking) and let cook for another 3-5 minutes on the other side. Make you sure you get a good crisp on them and don’t take off until juices run clear and inside is cooked to 165 degrees F.
You can keep them whole or transfer your thighs to cutting board and chop them up thin (think like Chipotle’s chicken thighs, cut up for burritos). YUM serve with rice, in bowls, burritos, or tacos!
Growing up, my mom would always make the best pancakes. She didn’t make them from scratch or anything. Nope. She used bisquick mix, not the instant stuff, but the one where you still had to add in the egg and milk, etc. Then she stuffed them with bananas and chocolate chips, and she left them gooey on the inside. My mouth is watering just typing about them…Read More
I was weird about some foods growing up. One of them was chicken salad. I was really hesitant about it for a very long time. I’m not entirely sure why, maybe it was the way it looked, or the consistency… I was never big on mayo either, but I didn’t even try chicken salad until I was in high school. My mom on the other hand, always loved chicken salad. She’d get it at Trina’s, a small lunch spot in the middle of town that made these sky high chicken salad sandwiches. One day I finally worked up the courage to try a bite of her sandwich and it was all over. I fell in love with good chicken salad…Read More
I hate the feeling of drowning. I mean I’m sure no one enjoys it… but I really hate it, whether it’s drowning in water from lack of air or in the kitchen from lack of meal ideas. In water I can make sure I have a life preserver nearby, I can wear my swimmies or cling to that giant unicorn float, but how do you keep yourself from drowning in the kitchen?? Great question. The answer is shredded chicken….Read More
Flank steak is a weekly buy for us. I always pick up at least 2 of the biggest flank steaks they have at the store because not only is it always a hit at dinner, but it’s a hit for leftovers too. If there’s no leftover flank steak to top salads, stuff in quesadillas, or serve up with over easy eggs, then absolute chaos ensues…Read More
One of my favorite commercials of all time aired during the superbowl a few years ago. Its a bud light commercial and in it, a superstitious Eagles fan grills up a quinoa burger at a tailgate because even though they didn’t taste good, the Eagles won their last game when he ate one by accident. You can hear his inner struggle to pronounce quinoa correctly and I think it’s some of bud light’s best work. Anytime I eat quinoa, I think of this guy saying “queen-o” and laugh…Read More
This recipe isn’t super sexy. Let’s be real here though, all super sexy recipes all the time isn’t what we need. What we need is realistic, simple, healthy foods that fuel our beautiful bodies and make us feel good. This recipe is actually pretty plain, but for good reason. We’re talking pre-workout snacks….Read More
This blueberry loaf is a sweet treat you can feel pretty good about enjoying occasionally. It’s made from oats, oat flour, smashed bananas, peanut butter, coconut sugar, and… you guessed it… blueberries. Very appropriate for the start of blueberry season in the blueberry capital of the world…Read More
I’m not sure why, but mediterranean flavors have been doin’ it for me lately! I spotted this recipe for mediterranean chicken thighs a few weeks back on pinterest. The pictures were gorgeous! These thighs were spice rubbed, browned beautifully, and then topped with this greek yogurt sauce studded with green dill. My mouth was watering just looking at the pics….Read More