Grilled Mexican Chicken Thighs
Tender and juicy, Grilled Mexican Chicken Thighs are perfect for tacos or serving over rice.
Ingredients
- 1½ tsp white vinegar
- 1½ tsp smoked paprika
- 1 Tbsp Mexican oregano
- 2 tsp minced garlic
- 1½ tsp cumin
- 1½ tsp onion powder
- 1 tsp sea salt
- 1 tsp garlic powder
- 2 tsp chili powder
- ⅓ cup lime juice
- 2 Tbsp avocado oil
- 2 pounds boneless, skinless chicken thighs
- ½ cup chopped cilantro
Instructions
- In a large bowl, whisk white vinegar with smoked paprika, Mexican oregano, minced garlic, cumin and onion powder to form a paste.
- Stir in salt, garlic powder, and chili powder.
- Whisk in lime juice and avocado oil.
- Add chicken and using tongs, cover chicken completely with marinade.
- Cover and refrigerate minimum 1 hour.
- Preheat BBQ to 375℉.
- Place chicken thighs on BBQ.
- Close lid and allow to cook about 6-7 minutes.
- Flip chicken thighs and cook additional 4-5 minutes or until the chicken thighs reach an internal temperature of 165℉.
- Place chicken on a plate and top with the chopped cilantro.
- Serve hot in tacos or over rice.