Mexican Grilled Chicken

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.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 8  chicken thighs or 4  chicken breast halves, on the bone

• Marinade ingredients

• 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)

Directions

1. Put all marinade ingredients in the blender or food processor and liquify.
2. Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
3. Refrigerate for at least 2 hours I leave it for about 10 hours.
4. Remove chicken from marinade and place on hot grill. Discard marinade.
5. Grill, turning occasionally, until chicken is cooked through.