Blackened Chicken

1 pound boneless skinless chicken thighs ((or breasts -- See Note 1))

1 tablespoon plus 1 teaspoon olive oil

2 teaspoons balsamic vinegar

Salt and pepper

¼ teaspoon chili powder

½ teaspoon each: ground cumin, garlic powder, paprika

¼ teaspoon ground coriander

1/16 teaspoon red pepper flakes, (optional)

There are 3 cooking options: either (1) cook breasts in a skillet, (2) grill breasts or thighs, or (3) bake full thighs.
TO COOK BREASTS IN A SKILLET: See Note 1.
TO GRILL THIGHS OR BREAST: See Note 2.
TO BAKE THIGHS (Breast doesn't work with this method): Preheat oven to 425 degrees F. Line a large sheet pan with foil.
SEASONING MIX: In a small bowl add all of the "seasoning blend" ingredients. Season to taste with salt & pepper (I add 1 tsp salt & ¾ tsp pepper). Whisk to combine.
RUB MIX ON CHICKEN: Pat thighs or breasts dry with paper towel then, using your hands, rub the mixture all over each piece to evenly cover all of the meat. You should use every bit of seasoning mix.
BAKE THIGHS: Place thighs (laid out flat; not bunched together) on the prepared sheet pan, spacing out thighs so they have plenty of room. Bake for 15 minutes and then remove the pan from the oven.
BROIL THIGHS: Move the oven rack to about 8 inches from the heat source and switch heat to broil. No need to wait; immediately place the tray back in the oven and broil for 7-10 minutes or until you've got a nice blackening and caramelization. (Interior should be 160 degrees F; carryover heat will take it to 165.) Eight minutes for 5.5 oz thighs is perfect in my oven.
ENJOY: Remove pan and let stand for 5 minutes (uncovered) to rest. Transfer to a cutting board and dice or thinly slice. Taste and add a pinch more salt if needed. Enjoy!