The eternal question – What should I make for dinner? It’s the question that conjures up very different emotions depending on the night. Some nights it’s inspiration, or celebration, and others it’s a bit of dread. Sometimes, I can’t wait to try a new recipe, and other nights I ask, “Didn’t I just do this last night?”
Let’s be honest, sometimes I would eat popcorn and string cheese for dinner if I wasn’t married…
To help fend off the nights that lean toward dread, I tend to make a few big dinners throughout the week, rather than one “just enough” dinner every night. I don’t know about you, but coming up with an idea for WHAT to cook is sometimes the hardest part. The actual cooking part isn’t exhausting, But the decisions are. I find it easier to just make a lot at one time and eat leftovers. Taylor is on board with this for the most part, but sometimes he gets tired of eating the same thing over and over again.
There is one dish, however, that I think he would eat it every night for a week. Although, this Easy Grilled Mexican Chicken dissapears too quickly for me to adequately test this theory. We both love it, and the options for how you can use it are basically endless. I always shred it and make a burrito bowl with rice, black beans, cheese, avocado, and salsa.
Because it takes so little time and effort, I usually make it on lazy nights, which is why it ends up getting thrown in a burrito bowl and not stuffed in enchiladas or some other dish with a lot of steps.
Thirty minutes and you have spicy, savory, chicken. This taco seasoning-esque spice combo is what makes it good.
I’m kind of a cumin fanatic, so feel free to adjust the amount if two whole tablespoons is too much for you. Also, this spice mixture is just a pinch of cayenne away from being too spicy for me. It’s at the very top of my heat tolerance. That being said, I really am a wimp when it comes to heat, so feel free to play around with that too according to your taste.
All you do to make this chicken is wash and dry the thighs
Trim off the excess fat. You don’t have to remove every last little scrap of fat.
Smother the thighs in the spice mixture! I use all of it. Naturally, some is going to fall off when you handle it and when it goes on the grill.
When you’re grilling, the key to getting nice, even looking lines is to put the thighs in the grill pan and not move them or flip them or anything until that side is cooked all the way through. If you mess with it, you might get double lines or criss-crossed lines.
You have to cook the first side about 10 minutes, then the second side about 5-10 minutes. Once the internal temperature reaches 165 degrees, you’re good to go. Just make sure to check the biggest piece.
You sprinkle it with lime juice and cilantro and devour (then you rest for the next two nights because you don’t have to cook!).
What about you, do you have trouble staying inspired about dinner every single night?
- 1 lb boneless skinless chicken thighs (or breasts)
- 2 tbl cumin powder
- 2 tsp salt
- 1½ tsp garlic powder
- 1 tsp cayenne powder
- ½ tsp ground coriander
- 1 tbl butter
- the juice of one lime
- ½ cup fresh cilantro, chopped
- Combine all spices and set aside.
- Rinse and pat dry chicken thighs.
- Trim excess fat.
- Rub generous amount of spice mixture on both sides of each thigh.
- Heat butter in a grill pan on medium heat until a spritz of water sizzles when you throw it in.
- Transfer chicken thighs to grill pan, and don't move them or flip them for 10 minutes.
- Flip and cook for 5 to 10 more minutes, or until the thickest piece reaches an internal temperature of 165.
- Remove from heat and sprinkle with lime juice and fresh cilantro.
- Let rest for 5 minutes.
- Eat with rice and beans, or shred and put in any Mexican recipe you can think of. Tacos, Burritos, Enchiladas, Salad. It's versatile and delicious.