We eat a lot of chicken, and lately I've really been enjoying using boneless chicken thighs, over boneless chicken breasts. I like how they cook up, tender no matter what you do. They're smaller, and easier to work with if you're marinading them. And like I said, it's kind of hard to overcook and dry them out. With that said, I made a quick chili lime marinade this morning that they're already soaking in.
1/2 cup olive oil
1/2 cup lime juice (fresh is best, but if you don't have it go with bottled)
1/4 cup ground cumin
1/4 cup chili powder
2 tbs garlic (I used jarred minced garlic)
Mix together and coat the thighs in a large dish. Cover and soak in the refrigerator, turning them occasionally. Longer the better as they say with most marinades. I plan to grill these on indirect heat. I'll probably salt/pepper them at some point too.
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