Prep 3 mins
Cook 20 mins
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
- 8 chicken thighs or 4 chicken breast halves, on the bone
- 1⁄2 onion
- 1 large garlic clove
- 1⁄4 cup olive oil
- 1⁄2 teaspoon Mexican oregano
- 1⁄2 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon dried chipotle powder
- 1 teaspoon paprika
- 1 limes, juice of or 2 tablespoons apple cider vinegar
- 1 handful cilantro leaf (optional)
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
Due to a time factor I played with the preparation of this recipe and it still came out quite delicious.
Instead of marinating I rubbed all the herbs and spices onto the slightly pounded boneless chicken breasts then pan grilled them in the olive oil. after cooking and cooling slightly I cut up the chicken and used it top a salad which I made a lime/orange vingrette with chipotle and garlic to compliment the spices in the chicken. The combination was great though I could easily have eaten the chicken on its own as it was very flavorful. This one's a keeper! Thanks for sharing, made for ZWT 8 by one of The Wild Bunch
This is an excellent recipe that i have made 7 or 8 times. I love grilling and this marinade is so easy to throw together. I do leave out the chipotle powder if i am serving kids and have used orange in place of the lime and it still comes out fantastic every time. Thanks!
Made this recipe last week when unseasonably warm weather inspired me to grill outside in January. It mixed up super quickly with my immersion blender. I didn't have any chipotle powder, so I subbed adobo from leftover chipotles I had in the fridge, but I was otherwise faithful to the recipe as written. My husband and I loved it. The chicken was mildly spicy, moist, and flavorful on night one, and I took the leftovers to work the next day for a Mexican-inspired salad. Definitely a keeper!