Mexican Chicken Marinade

Step 1

In a small bowl, combine the cilantro, avocado oil, lime juice, chili powder, cumin, oregano, salt, and garlic.

Step 2

Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix the chicken around a little so that it is well-coated in the marinade. Cover the chicken, put it into your fridge, and let it marinate for 30 minutes - 24 hours.

Step 3

Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs.

Step 4

Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.

Step 5

Put the raw chicken into freezer bags then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.