Ingredients
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder (I like Penzey's roasted garlic powder)
- 1/2 teaspoon kosher salt (plus more, to taste, to add before grilling)
- 1 tablespoon Dijon or whole-grain mustard
- 3 to 4 tablespoons olive oil, or enough to form a thick, spreadable paste
- about 4 pounds chicken (I prefer bone-in, skin-on chicken thighs for grilling)
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