Preheat outdoor grill to MEDIUM-HIGH. In a small bowl, combine seasonings (chipotle chili powder through onion powder).
Brush melted ghee (or coconut oil) evenly over the entire surface of the chicken thighs then sprinkle evenly with seasonings. Grill chicken for 4 to 7 minutes per side or until juices run clear.
Notes
SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, ground cumin, chipotle chili powder and chopped cilantro to taste). Add a big salad tossed with Leanne’s Basic Vinaigrette.NUTRITION: per serving: 484 Calories; 22g Fat; 66g Protein; 2g Carbohydrate; trace Dietary Fiber; 215mg Cholesterol; 673mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 Fat. Points: 12