Friday, May 29, 2015

Mexican Grilled Chicken

This was easy to put together and tasted great. I had this marinated and found out we were out of propane. This worked great on the George Foreman grill.

Mexican Grilled Chicken

8 chicken thighs or 4 chicken breast halves, on the bone Beth used boneless skinless

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 lime, 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

Remove chicken from marinade and place on hot grill. Discard marinade.

Grill, turning occasionally, until chicken is cooked through.

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