Printable | Taste of Home

South-of the-Border Thighs

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)

In a small bowl, combine the first 10 ingredients. Set aside half of

Printed from tasteofhome.com Oct 10, 2008

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South-of the-Border Thighs cont.

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. Editor's Note:
Watch closely; chicken may burn easily.

Yield: 4-6 servings.