Grilled Blackened Chicken Thighs

Pat the chicken thighs very dry with paper towels. If any thighs are particularly thick, gently pound them to approximately ¾-inch thickness so they cook evenly.

Combine smoked paprika, chili powder, garlic powder, onion powder, Mexican oregano, coriander, black pepper, kosher salt, cayenne if using, and brown sugar. Mix thoroughly.

Whisk together olive oil, fresh lime juice, Worcestershire sauce, and Dijon mustard.

Toss the chicken thighs with the wet mixture, coating all sides. Generously rub the blackening seasoning over both sides of each thigh. Let the chicken sit for 30–45 minutes while the grill heats.

Preheat your grill to 450–500°F. Clean and oil the grates. If possible, establish a hot direct-heat zone and a cooler indirect-heat zone.

Place the thighs directly over the hot zone. Grill for approximately 4–5 minutes, then flip. Grill another 4–5 minutes. Continue flipping as necessary to develop a deep, dark, smoky crust. If the exterior is getting too dark before the center is done, move the chicken to the indirect side and finish cooking.

Cook until the thickest part reaches 170–175°F.

Remove from the grill and rest for 5 minutes. Slice into ½-inch strips, cutting across the thigh at a slight angle. Serve over roasted poblano cream pasta and finish with fresh chopped cilantro, a squeeze of fresh lime, freshly cracked black pepper, and optional grilled poblano strips and sliced green onion.