South-of the-Border Thighs Recipe

5 2
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South-of the-Border Thighs Recipe

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5 2
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Grill: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Grill: 20 min.

Ingredients

  • 1 cup olive or vegetable 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
  • 2-1/2 pounds chicken thighs or boneless skinless chicken breasts

Directions

In a small bowl, combine the first 10 ingredients. Reserve half the marinade for basting; cover. Place chicken in a glass baking dish. Pour remaining marinade over chicken; turn to coat. Cover and refrigerate at least 4 hours. Drain, discarding marinade. Grill chicken, uncovered, over medium-low coals, turning and brushing with reserved marinade, for 20-40 minutes or until juices run clear. 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

  • 1 cup olive or vegetable 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
  • 2-1/2 pounds chicken thighs or boneless skinless chicken breasts
  1. In a small bowl, combine the first 10 ingredients. Reserve half the marinade for basting; cover. Place chicken in a glass baking dish. Pour remaining marinade over chicken; turn to coat. Cover and refrigerate at least 4 hours. Drain, discarding marinade. Grill chicken, uncovered, over medium-low coals, turning and brushing with reserved marinade, for 20-40 minutes or until juices run clear. 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

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