Mexican Chicken Thighs
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 cloves garlic, peeled
- 1 small onion, quartered
- 1 tablespoon fresh oregano
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1 pinch ground cloves
- salt and pepper
- 1 tablespoon peanut or other oil
- 2 tablespoons orange juice
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 pound boneless chicken thighs
- OR
- 2 pounds bone-in chicken thighs
- chopped cilantro
Preheat a grill to medium-high heat or the oven broiler. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper, and oil in a blender and puree until smooth. Add the orange juice and lime juice and process for 30 seconds. Spread the spicy puree over all sides of the chicken thighs. Place the chicken on the grill (or on a broiler pan 4 inches from the broiler heat source) and cook for 6-10 minutes per side or until the chicken is browned and cooked through. Transfer the Mexican chicken thighs to a serving platter and garnish with cilantro, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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