INGREDIENTS:
4 (6 ounce) boneless, skinless chicken thighs
2 tablespoons fresh parsley, minced
2 tablespoons butter, melted
1-2 garlic cloves, minced (to taste)
1/8 teaspoon paprika
1/3 cup lemon juice, freshly squeezed
2 tablespoons dry white wine or Chablis
1 teaspoon olive oil
1/8 teaspoon onion powder

DIRECTIONS:
1. Trim excess fat from chicken thighs. Rinse chicken with cold water, pat dry. Place thighs in a shallow dish and pour lemon juice over chicken. Let stand 20 minutes.
2. Combine parsley and rest of ingredients in a small bowl and stir well. Spray the broiler rack with cooking spray.
3. Remove chicken from lemon juice. Arrange marinated chicken on broiler rack. Brush with parsley mixture. Broil thighs 6 inches from heating element, 4 minutes on each side or until tender. Transfer chicken to a serving platter.
4. Garnish with lemon wedges and parsley, if desired.