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