South-of the-Border Thighs |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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We may not live anywhere near the border, but we favor Mexican food! Served with warm tortillas and chili beans, this is a much-requested dish whenever we fire up the grill. Ingredients:
1 cup olive oil |
4-1/2 teaspoons chili powder |
1 tablespoon lime juice |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon salt |
1/2 teaspoon ground cloves |
1/2 teaspoon cayenne pepper |
1/2 teaspoon pepper |
6 garlic cloves, minced |
6 bone-in chicken thighs (about 2-1/4 pounds) |
Directions:
1. In a small bowl, combine the first 10 ingredients. Set aside half of marinade for basting; cover and refrigerate. Pour remaining marinade in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat, for 20-40 minutes or until a meat thermometer reads 180°, turning and basting frequently with reserved marinade. Yield: 4-6 servings.
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