This recipe employs the classic combination of chili powder and lime. Fresh tarragon was added because I had it on hand.
Eight Boneless Skinless Chicken Thighs
Two Tablespoons Of Olive Oil
The Juice Of One Lime
Two Tablespoons Of Chili Powder
¾ Teaspoon Of Red Cayenne Pepper
¾ Teaspoon Of Sea Salt
Five Fresh Tarragon Sprigs
Put the chicken thighs on a plate. Evenly coat the chicken with the olive oil. Then do the same with the juice of the lime. Sprinkle the chili powder equally over the chicken first followed by the red cayenne pepper and the sea salt. Place the tarragon sprigs on top of the chicken thighs. Refrigerate for 30 minutes.
Cook on a hot grill for about five to six minutes on each side depending on the thickness of the chicken. I put the tarragon sprigs on top of the chicken for the first six minutes of cooking time for added flavor.