MEXICAN CHICKEN THIGHS
Succulent chicken thighs marinated in cilantro, lime and garlic with a few other Latin American flavors.
Yum!
Ingredients
| Marinade: |
|---|
| ½ cup olive oil |
| ⅔ cup lime juice |
| 1 cup chopped cilantru |
| 6 cloves finely chopped garlic |
| 1 tsp oregano |
| 1 tsp chili powder |
| 2 tsp salt |
| 1 tsp ground black pepper |
| 2 tsp chili-garlic sauce, salt & pepper t taste |
| Chicken: |
| 3 lb boneless,, skinless chicken thighs |
Instructions
Marinating the chicken
- Either finely chop cilantro and garlic and mix with all other marinade ingredients, or place all ingredients into blender, and blend together until smooth.
- In a large bowl, cover the raw chicken in marinade, cover with plastic wrap and put in refrigerator for at least 2 hours, up to 24 hours.
Cooking the chicken
Firstly the chicken can be partially cooked on a grill or BBQ, then it will be covered with foil and finished in the oven with some of the reserved marinade mixed with ½ cup water.
It is ok to use the marinade the raw chicken has been in because it will be heated to a safe temperature. You should NOT use marinade raw chicken has been in unless the marinade is cooked to at least 165 oF.
It is ok to use the marinade the raw chicken has been in because it will be heated to a safe temperature. You should NOT use marinade raw chicken has been in unless the marinade is cooked to at least 165 oF.
- Preheat oven to 375 oF.
- Preheat BBQ to medium high heat.
- Grill each chicken thigh for about 6 minutes, so grill marks are on chicken and they have some color. Take them off grill before they are cooked in oven.
- Prepare a roasting pan by adding marinade and ½ cup of water. Place grilled chicken in pan and cover with foil. Put in preheated oven and cook for about 5 minutes (internal temp should be about 160 oF). Take out of oven and keep chicken covered – final internal temperature should be 165 oF.
- Top with fresh chopped cilantro and serve.
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