Southwest Chicken Thighs

Southwest Chicken Thighs

  • 2 lbs. Chicken Thighs, boneless, skinless
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1.5 tbsp. Chili Powder
  • 3 tbsp. Garlic, minced
  • 2 tbsp. Olive Oil
  • 2 Limes
  • 1/3 C Cilantro, chopped
  • Place all of the ingredients into a bowl, toss to cover completely and let marinate for 1 hour. Pre heat the broiler to high and place the chicken on a foil lined baking sheet. Broil the chicken on one side until well browned, about 10 minutes. Flip the chicken and repeat. Carefully remove the chicken from the oven and drain off any liquid that remains on the baking sheet. Turn the chicken over and brown for 5 minutes, turn and repeat. The chicken is done when the internal temperature reaches 165 F or until no longer pink inside. Garnish the chicken with fresh lime juice and fresh chopped cilantro to serve.

    You can use this marinade with any cuts of chicken, beef, pork, lamb, goat, seafood or vegetables. If the chicken is on the bone, cook at low temperatures on the grill or in the oven, for longer periods of time (medium heat for at least an hour), to ensure it cooks all the way though.

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