Peppered Chicken

8 boneless skinless chicken thighs, about 1 pound
1 tablespoon oil
1 teaspoon dried thyme
1/4 teaspoon onion salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon black pepper

-Heat your choice of cooking method-broiler or grill
-Place a chicken thigh between 2 pieces of plastic wrap
-Working from the center, & using the flat side of a meat mallet or rolling pin, gently pound chicken until it’s about 1/4 inch thick. Remove the wrap & repeat with the remaining chicken thighs
-In a small bowl combine all of the ingredients, except the chicken & oil
-Brush both sides of the chicken with oil & then coat with the pepper mixture

Grill-place the chicken over medium high heat, or 4-6 inches from medium coals. Cook 8-10 minutes or until chicken is no longer pink and juices run clear. Turn the chicken over once while cooking

Broiler-Place the chicken on a broiler pan that is 4-6 inches from the heat. Cook 8-10 minutes or until the chicken is no longer pink and the juices run clear, turning once while cooking