- 1 Tbsp dried crushed rosemary
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt, 1/4 tsp pepper
- 1 lemon, cut in half
- 2 lb bone-in chicken thighs, skinned
- 2 Tbsp coconut oil, melted
Combine rosemary, garlic powder, onion powder, salt and pepper. Squeeze lemon over chicken thighs; sprinkle with rosemary mixture. Preheat grill or grill pan to medium-high heat. Place chicken on a grill rack rubbed with oil. Grill, covered with grill lid, 30 to 35 minutes or until chicken is done, turning occasionally.