Mexican-Flavored Chicken Thighs

Ingredients

• 4 cloves garlic, peeled
• 1 small onion, quartered
• 1 tablespoon fresh oregano, or 1 teaspoon dried
• 2 teaspoons ground cumin
• ¼ teaspoon cayenne, or to taste
• Pinch ground cloves
• Salt and pepper
• 1 tablespoon peanut or other oil
• 2 tablespoons orange juice, preferably freshly squeezed
• 2 tablespoons freshly squeezed lime juice
• About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
• Chopped cilantro for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    432 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 166 milligrams cholesterol; 141 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
2. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
3. Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.