Mexican Chicken Thighs
recipe at a glance
0 stars - 1 review
ready in: under 30 minutes
serves/makes: 4recipe id: 1164cook method: outdoor grill, oven
4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper, or to taste
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
2 pounds bone-in chicken thighs
Preheat a gas grill, or start a wood or charcoal fire, or preheat broiler. The fire should be moderately hot and the rack should be about 4" from the heat source.
Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor and blend until fairly smooth. Add the juices, taste and adjust seasoning. The flavors should be powerful.
Smear sauce over chicken. If time allows, marinate 30 minutes or so. Grill 6 to 10 minutes a side, or until the meat is nicely browned and thoroughly cooked. (Thighs with bones may take up to 20 minutes to be totally cooked.) Serve, garnished with the cilantro.
143 calories, 8 grams fat, 5 grams carbohydrates, 12 grams protein per serving
. This recipe is low in sodium. This recipe is low in carbs.
ratings & reviews
|Oct 3, 2011 unknown
i actually dont know how it is yet but im thinking about making it.