Peppered Chicken

• 8 boneless skinless chicken thighs (about 1 pound)
• 1 teaspoon dried thyme leaves
• 14 teaspoon garlic powder
• 14 teaspoon onion salt
• 14 teaspoon white pepper
• 14 teaspoon ground red pepper (cayenne)
• 14 teaspoon black pepper
• 1 tablespoon oil

1. Heat grill.
2. Place 2 chicken thighs between 2 pieces of plastic wrap or waxed paper.
3. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
4. Repeat with remaining chicken thighs.
5. In small bowl, combine all remaining ingredients except oil.
6. Brush both sides of chicken thighs with oil; coat with pepper mixture.
7. When ready to barbecue, place chicken thighs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
8. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning once.

chicken, thyme, garlic, onion salt, white pepper, ground red pepper, black pepper, oil

Taken from www.food.com/recipe/peppered-chicken-159072 (may not work)