South-of the-Border Thighs Recipe

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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.
TOTAL TIME: Prep: 5 min. Grill: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Grill: 20 min.
MAKES: 4-6 servings


  • 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)


  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 thermometer reads 170°-175°, turning and basting frequently with reserved marinade. Yield: 4-6 servings.
Editor's Note: Watch closely; chicken may burn easily.
Originally published as South-of the-Border Thighs in Country Chicken Cookbook 1995, p95

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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