Ancho Lime Grilled Chicken Thighs

Name: Ancho Lime Grilled Chicken Thighs
Prep time: 5 min
Cook time: 25 min
Total time: 150 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp Ancho Chili Powder (2 tablespoons ancho chile powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Dried Mexican Oregano (1 teaspoon dried Mexican oregano); ¾ tsp Kosher Salt (3/4 teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 3 pieces Garlic (3 garlic cloves); 1 piece Lime (1 lime + Lime wedges (optional)) — optional; 2 tbsp Olive Oil (2 tablespoons olive oil); 8 pieces Chicken Thigh (8 bone-in, skin-on chicken thighs)

Ancho Lime Grilled Chicken Thighs - Entree,Main Course (Mexican)

150 minMexican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Steps

1Marinate the chicken. In a zip-top plastic bag, combine the ancho, cumin, oregano, salt and pepper for the marinade. Mince the garlic and add it to the bag. Grate the lime zest and add it to the bag. Squeeze in the lime juice too. Add the olive oil and mix well. Add the chicken thighs and massage to coat evenly. Seal up the bag and refrigerate for 2 to 8 hours.Remove the thighs from the refrigerator about 30 minutes before grilling.
2Fire up. Prepare a grill for two-zone cooking at 375 to 425°F. Clean and oil the grates well.
3Cook. Place the thighs skin-side up over indirect heat and cook for 25 to 30 minutes. Then move the thighs skin-side down over direct heat and grill until they reach an internal temperature of 170 to 175°F and the skin is crisp and well browned, turning as needed. Finish with a squeeze of fresh lime juice if desired and serve.