1/4 cup olive oil
1/4 cup chopped cilantro
2 tablespoons lime juice (juice of 1 lime)
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
3-4 pounds chicken breasts, thighs, or any cut you prefer
In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
Add the chicken (I used 3 pounds boneless skinless chicken breasts) and toss with marinade to coat.
Seal bag or cover and marinate in the fridge for 2 to 8 hours.
Remove the chicken from the marinade and grill or cook until the internal temperature reaches 165°F.
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