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Paniolo Lemon Chicken


Yield about 5, 2 thighs per person

Seasoned Salt:



10  boneless skinless chicken thighs

½   of a lemon, juiced

2 oz olive oil

3 TB cilantro


Salt as needed


1. In a zip lock bag or bowl combine the chicken lemon juice olive oil and cilantro and let marinate 1-2 hours

2. Preheat grill, remove chicken from marinade and liberally shake paniolo and a little salt on the chicken.

3. Grill until the center reaches 165 F with a meat thermometer.

4. Serve with your favorite starches, vegetables or salads

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