One weekend we were craving some chicken with a spicy marinade and Kevin just googled his search and this is what came up first from food.com, and let me tell you it was great!! The recipe called for in bone chicken thighs or breasts, but we used boneless breasts because it was what I had on hand. We’ll be having this again, the only ingredients I had to pick up were the lime and cilantro.
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 lime, 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.
Read more: http://www.food.com/recipe/mexican-grilled-chicken-484420?oc=linkback
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