Spread boneless, skin-on chicken thighs flat on a plate or chopping board. Spread dried spices (onion powder, garlic powder, paprika, chili powder and salt) evenly on both sides of each chicken thigh. Smother seasoned thighs in olive oil. Grill on hot grill plate for 10-15 minutes or until cooked through. Serve alone with lemon juice, or serve in tortillas topped with chopped mint and cilantro and lemon juice.
*Australian measurements (e.g. tablespoon = 20ml)
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 75 (59%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 47.7mg||2 %|
|Potassium 390.6mg||10 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 8.8g|
|Protein 3.3g||5 %|
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Calories per serving: 128
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