Easy Grilled Mexican Chicken

• 2 teaspoons Salt
• 2 Tablespoons Cumin Powder
• 1 teaspoon Cayenne Powder
• 1- 1/2 teaspoon Garlic Powder
• 1/2 teaspoons Ground Coriander
• 1 pound Boneless, Skinless Chicken Thighs
• 1 Tablespoon Butter
• 1 Lime, Juiced
• 1/2 cups Fresh Cilantro, Chopped

1. Combine all spices and set aside.
2. Rinse and pat dry chicken thighs.
3. Trim excess fat.
4. Rub generous amount of spice mixture on both sides of each thigh.
5. Heat butter in a grill pan on medium heat until a spritz of water sizzles when you throw it in.
6. Transfer chicken thighs to grill pan, and dont move them or flip them for 10 minutes.
7. Flip and cook for 5 to 10 more minutes, or until thickest piece reaches an internal temperature of 165 degrees F. Remove from heat and sprinkle with lime juice and fresh cilantro.
8. Let rest for 5 minutes.
9. Eat with rice and beans, or shred and put in any Mexican recipe you can think of: tacos, burritos, enchiladas, salad.
10. Its versatile and delicious.

salt, cumin powder, cayenne powder, garlic, ground coriander, chicken, butter, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/easy-grilled-mexican-chicken/ (may not work)