Name: Mexican Grilled Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 6 boneless, skinless chicken thighs (about 1.5 pounds); 3 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons fresh lime juice; 1 tablespoon ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (adjust to taste); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Fresh cilantro sprigs, for garnish; Lime wedges, for serving

Instructions

Prepare the marinade

In a large bowl, combine the olive oil, minced garlic, lime juice, ancho chile powder, cumin, oregano, smoked paprika, coriander, cayenne pepper, salt, and black pepper. Whisk until well blended to form a paste-like marinade.
Marinate the chicken

Add the chicken thighs to the bowl with the marinade. Using tongs or your hands, coat the chicken thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for best flavor development.
Preheat the grill

Prepare a gas or charcoal grill for medium-high heat (about 400°F). Oil the grates well to prevent sticking. If using a grill pan, heat it over medium-high heat with a light coating of oil.
Grill the chicken

Remove chicken from the marinade, allowing excess to drip off. Place chicken on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the chicken has nice grill marks. The exact cooking time will depend on the thickness of your chicken pieces.
Rest and serve

Transfer the grilled chicken to a clean plate and tent loosely with foil. Allow to rest for 5 minutes to redistribute the juices. Garnish with fresh cilantro sprigs and serve with lime wedges for squeezing over the chicken just before eating.

Mexican Grilled Chicken

Ingredients

Instructions

Nutritional Information