South-of the-Border Thighs
Country Chicken Cookbook
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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.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 5 min. Grill: 20 min.
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 (4 ounces each)
Directions:
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.
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. Editor's Note: Watch closely; chicken may burn easily.