Pensacola is a small city has very few selections when it comes to food. It is a big change from living in Los Angeles or Washington, DC. I love it here; however, I have been here for over 10 years now and sometimes I get a craving for Peruvian grilled chicken or El Pollo Loco. Yesterday, I was craving it.
2 tsp of sea salt
2 tsp of ground cumin
2 tsp of ground coriander
2 tsp of ground oregano
1/2 tsp of ground black pepper
1 tsp garlic powder
1 tsp onion powder
6 to 8 chicken thighs
Since I usually grill this, I trim off the excess skin and fat of chicken thighs. This makes it more manageable when grilling. Although the chicken fat may add more flavor, it also contributes to excess fire flaring up from the fat dripping causing it to cook uneven and/or charred excessively.
Once I trim the chicken, I generously sprinkle the dry rub (salt, cumin, coriander, oregano, garlic, and black pepper). Note, I usually make a batch of this and store in a plastic container for later use. You can use this on beef, pork, or shrimp. It is also great when I grill lamb.
Once I am done coating the chicken, then I preheat my Weber gas grill at medium. I wait until the grill get above 350 degrees Fahrenheit. I place the chicken thighs skin side down first. I grill it for 15 minutes with the top down (closed). If you trimmed the chicken properly, then there shouldn’t be a lot of flames flaring from the fat dripping. Try not open the lid of the grill too much. After 15 minutes, turn the chicken over and grill it for 15 more minutes. After second 15 minutes is done, check the chicken with a thermometer. When the internal temperature is 165 degrees or above, then the chicken it done.