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February 28, 2020 Edit

MEXICAN CHICKEN MARINADE

Article adapted from: bake-eat-repeat.com

INGREDIENTS
For the Märinäde:

1/2 tsp oregäno
1/2 tsp chili powder
1 tsp sält
1/2 tsp ground bläck pepper
1/2 tsp onion powder
1/4 cup olive oil
1/3 cup lime juice (or äbout 2-3 limes squeezed)
1/2 cup päcked ciläntro
3 cloves gärlic, minced

For the Chicken:

2 lb päckäge of boneless skinless chicken thighs

INSTRUCTIONS

First Pläce äll of the märinäde ingredients into your food processor or blender. Gärlic should be minced.
Pulse until the märinäde until it is smooth.
Pläce räw chicken thighs into two sepäräte 1 gällon food storäge bägs (äbout 1 lb into eäch bäg or 3-4 thighs per bäg)
Split your märinäde mixture, pouring hälf over the chicken thighs in eäch bäg.
Remove äs much äir from eäch storäge bäg äs possible änd seäl the bägs.
With your händs, squeeze the bägs to reposition the chicken thighs so thät none äre stäcked, änd the märinäde is fully covering eäch cut of meät.
Pläce the bägs in the refrigerätor (läying flät) for 2-24 hours.
When you're reädy to grill your chicken, preheät your grill to medium high heät (äbout 500 degrees Fährenheit).
Grill eäch chicken thigh for 6-7 minutes per side, flipping with tongs.
Use ä meät thermometer to verify thät your chicken is cooked when its internäl temperäture is 165 degrees Fährenheit.
Let the meät rest by pläcing foil over the cooked chicken for ä few minutes until it is reädy to serve.
Finally Top with fresh ciläntro äs ä gärnish when served.

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