Grilled Spice-Rubbed Chicken Thighs w/ Watermelon-Fennel Salad – Paleo

This recipe came from and is part of the Paleo dinner plan. Check out more recipes like this one here.

Grilled Spice-Rubbed Chicken Thighs

Prep 30m
Cook 35m
Total 1h 5m

2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 cloves garlic, minced
2 lb skinless, bone-in chicken thighs
½ teaspoon salt
2 tablespoons coconut oil, melted

  • Stir together smoked paprika, oregano, cumin, cayenne pepper and garlic; rub mixture all over chicken thighs.
  • Cover and refrigerate at least 30 minutes or up to 1 hour.
  • Preheat grill or grill pan over medium heat.
  • Sprinkle chicken thighs with salt; place chicken on a grill rack rubbed with oil.
  • Grill 30 to 35 minutes or until done, turning occasionally.

Watermelon-Fennel Salad

4 cups chopped seeded watermelon
2 fennel bulbs, trimmed and thinly sliced
¼ cup chopped fresh mint
¼ cup extra virgin olive oil (or use avocado oil)
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper

  • Combine watermelon, sliced fennel and mint in a large bowl.
  • Whisk together olive oil, vinegar, lemon juice, salt and pepper.
  • Pour vinaigrette over watermelon salad; toss to coat.

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