Mexican Grilled Chicken

Description: 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.

Ingredients:

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

Steps:

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.