Southwestern Chicken

Post date: May 5, 2015 3:16:25 PM

Ingredients:

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

1/2 large yellow onion

2 cloves garlic

1/3 cup olive oil

2 tsp. paprika

2 tsp. salt

1 tsp. Mexican oregano

1 tsp. cumin

1 tsp. black pepper

1/2 tsp. dried chipotle powder

juice from 1 lime, or 2 Tbsp. apple cider vinegar

1 handful cilantro leaf, as desired

Directions:

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, but it's best to leave overnight.

Remove chicken from marinade and place on a hot grill. Discard marinade. Grill, turning occasionally, until chicken is cooked and juices run clear when poked with a meat fork.