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Mexican Chicken Thighs

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ready in: under 30 minutes
serves/makes:   4
  

recipe id: 1164
cook method: outdoor grill, oven

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ingredients

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
OR
2 pounds bone-in chicken thighs
chopped cilantro

directions

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.

added by

Zenia, Vermont, USA

nutrition

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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

unknown

COMMENT:
i actually dont know how it is yet but im thinking about making it.