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South-of the-Border Thighs
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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 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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |