Mexican Chicken Marinade

Step 1

Place all of the marinade ingredients into your food processor or blender. Garlic should be minced.

Step 2

Pulse until the marinade until it is smooth.

Step 3

Place raw chicken thighs into two separate 1 gallon food storage bags (about 1 lb into each bag or 3-4 thighs per bag)

Step 4

Split your marinade mixture, pouring half over the chicken thighs in each bag.

Step 5

Remove as much air from each storage bag as possible and seal the bags.

Step 6

With your hands, squeeze the bags to reposition the chicken thighs so that none are stacked, and the marinade is fully covering each cut of meat.

Step 7

Place the bags in the refrigerator (laying flat) for 2-24 hours.

Step 8

When you're ready to grill your chicken, preheat your grill to medium high heat (about 500 degrees Fahrenheit).

Step 9

Grill each chicken thigh for 6-7 minutes per side, flipping with tongs.

Step 10

Use a meat thermometer to verify that your chicken is cooked when its internal temperature is 165 degrees Fahrenheit.

Step 11

Let the meat rest by placing foil over the cooked chicken for a few minutes until it is ready to serve.

Step 12

Top with fresh cilantro as a garnish when served.