Monday, August 10, 2015
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
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