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!
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’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
I read something the other day written by an RD who challenged her clients to eat 20 different vegetables in a week. It was to get them eating more plants and get their vitamins & minerals from a variety of sources. Different kinds of lettuces and herbs all counted as different vegetables, but even so… I thought I might have a hard time getting all 20 in a week…Read more
Chicken and beef, beef and chicken, steak, steak and more chicken… I am definitely guilty of a weeknight dinner lineup that looks a lot like this. I always say it’s important to get a lot of variety in the fruits and veggies that we eat… well the same goes for our protein foods! We shouldn’t be getting all of our protein from red meat or all of it from chicken or all of it from protein powder, but instead we should be getting our protein from a variety of sources! Here’s a new one that I’ve been adding into my rotation…Read more
Everyone gets into food ruts. You find yourself eating the same thing or same rotation of things over and over. Well, last week I was sitting at work eating my lunch and I realized I’d been eating basically the exact same salad every day for lunch… for weeks. I was in a lunch rut. I was itching for a revamp. I really wanted to switch things up….Read more
This peanut sauce recipe is simple and healthy without too much extra stuff so the real star can shine… the peanut butter! It’ll be your go-to for salads, veggies, and proteins!Read more
I’m always on the lookout for chicken marinades. It can be hard to find marinades that are free of processed condiments or added sugars. A lot of them call for brown sugar or a lot of honey for a sweet flavor. Don’t get me wrong, a sweet marinade can be a delicious treat, but when it comes to my weekly meal prep, I like to keep things pretty clean.Read more
Lately, I've been back on the yogurt train. I have this love/love relationship with yogurt. I LOVE the way greek yogurt tastes; that tang is just so right to me. I also LOVE the nutrition profile of plain yogurt....Read more