Ternary Spice-Rubbed Grilled Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs seasoned with a balanced blend of primary, secondary, and tertiary spices for a layered flavor experience. This Fourth of July recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp freshly ground black pepper, and 1 1/2 tsp kosher salt to create the spice rub.
  2. Step 2: Pat dry 6 chicken thighs (bone-in, skin-on) with paper towels. Rub 2 tbsp olive oil evenly over the chicken thighs, then sprinkle the spice rub all over, pressing gently to adhere the spices to the skin.
  3. Step 3: Preheat grill to medium-high heat (about 375°F). Place chicken thighs skin-side down on the grill and cook for 6-7 minutes until the skin is crisp and charred in spots.
  4. Step 4: Flip the chicken thighs and grill for another 6-8 minutes until an internal temperature of 165°F is reached and juices run clear.
  5. Step 5: Remove chicken from grill and drizzle 1 tbsp fresh lemon juice over the hot thighs to brighten the flavors. Let rest for 5 minutes before serving.

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