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.
- 2 garlic cloves, peeled
- medium onion, quartered
- 1 tablespoon fresh oregano leaves or ½ teaspoon dried
- ½ teaspoons ground cumin
- 1 teaspoon cayenne, or to taste
- Pinch of ground cloves
- Salt and freshly ground black pepper
- 2 tablespoons peanut or other oil
- 1 tablespoons orange juice, preferably fresh
- 1 tablespoons fresh lime juice
- About 1½ pounds boneless chicken thighs or 2 pounds bone-in
- Minced fresh cilantro for garnish
Instructions:
-  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.
- 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.