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Chicken Thighs with Mexican Flavors

The dark rich meat of a chicken thigh responds brilliantly to the strong, equatorial flavors associated most closely with grilling. This Mexican-style treatment packs plenty of punch, even if you use the minimum amount of cayenne (as I do) or omit it entirely.

Recipe information

  • Yield

    makes 4 servings

Ingredients

4 garlic cloves, peeled
1 medium onion, quartered
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne, or to taste
Pinch of ground cloves
Salt and freshly ground black pepper
2 tablespoons peanut or other oil
2 tablespoons orange juice, preferably fresh
2 tablespoons fresh lime juice
About 1 1/2 pounds boneless chicken thighs or 2 pounds bone-in
Minced fresh cilantro for garnish

Preparation

  1. Step 1

    Preheat a grill or broiler to moderately hot and put the rack at least 4 inches from the heat source. 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, then taste and adjust the seasoning; the blend should be powerful.

    Step 2

    Smear this mixture all over the chicken; if time allows, marinate the chicken for 30 minutes or so. Grill or broil for 6 to 8 minutes per side, watching carefully, until the meat is nicely browned on the outside and cooked through on the inside (bone-in thighs will take longer, about 20 minutes total). Serve hot or at room temperature, garnished with the cilantro.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsOreganoHerbs & SpicesChicken ThighChickenPoultryMainDinnerGluten FreeDairy FreeEasyQuickWeeknight MealsGrillingBlenderCookbooks
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