Friday, August 4, 2017
Mexican Grilled Chicken
Mexican Grilled Chicken 8 chicken thighs or 4 chicken breast halves, on the bone Marinade ingredients 1/2 onion 1 large garlic clove 1/4 cup olive oil 1/2 teaspoon Mexican oregano 1/2 teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon dried chipotle powder 1 teaspoon paprika 1 limes, juice of or 2 tablespoons apple cider vinegar 1 handful cilantro leaf (optional) Put all marinade ingredients in the blender or food processor and liquify. Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade. Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill. Discard marinade. Grill, turning occasionally, until chicken is cooked through.