This Grilled Chicken has become a staple in our house that I make every week. It requires zero marinating, takes less than 20 minutes using only a handful of ingredients you likely already have in your kitchen. During the winter months I use this spice blend to make shredded chicken in the oven and have included instructions for that in the notes.
Place the chicken thighs in a bowl. Add in the oil and spices and stir with a fork to ensure all sides of the chicken are well coated.
Heat a barbecue to high heat. Cook the chicken for 4-5 minutes before flipping and cooking for another 5 minutes until the chicken is cooked through and dark grill marks form.
Notes
To Make Shredded Chicken
Preheat the oven to 425 degrees Fahrenheit
You can use 8 chicken thighs or 4 chicken breasts (I usually use breasts) cut them into pieces approximately 2 inches in size. Place all of the cubed chicken in a aluminium or parchment paper lined baking dish approximately 8 x 8inches in size.
Add the olive oil plus all of the spices and stir so that all of the chicken is coated and then bake it in the oven for 25 minutes.
Remove from the oven, allow to cool slightly and then using two forks shred the chicken in the baking dish. Stir the shredded chicken around in the baking dish to ensure that it absorbs all of the oil and spices.