2 chicken thighs 2 to 3 tablespoons olive oil 1/2 teaspoon curry 1/2 teaspoon chili powder 1/2 teaspoon marjoram 1/2 teaspoon grill seasoning (optional) 1 teaspoon salt (or to taste) 1/4 cup water
Pour olive oil into large bowl.
Add curry, chili powder, marjoram and grill seasoning (if using).
Place chicken into bowl.
Flip over several times to coat with seasoning all over. Cover bowl with plastic wrap and put into refrigerator for an hour (or overnight).
Place chicken into skillet.
Add water. Cover skillet with lid and cook over medium heat for 20 minutes. Take lid off and cook for another 3 to 5 minutes or until water evaporates. Flip chicken over and cook on another side for 3 to 4 minutes, or until browned and crisp.