This tasty dish is based on a recipe originally from Mark Bittman, author of How to Cook Everything. Chicken thighs are so full of flavor to begin with, but when combined with Mexican spices and citrus, these chicken thighs are irresistible.

Ingredients:

1 small onion, peeled and quartered
4 garlic cloves, peeled
1 Tbs. cooking oil such as peanut or canola
2 Tbs. fresh-squeezed orange juice
2 Tbs. fresh-squeezed orange juice
2 tsp. Ground cumin
¼ tsp. Cayenne pepper, or to taste
1 Tbs. fresh oregano or 1 tsp. dried, preferably Mexican oregano
Pinch of ground cloves
Salt and black pepper, to taste
1 ½ lbs. Boneless, skinless chicken thighs
Chopped cilantro or parsley, for garnish

Method:

1. Preheat a gas grill, charcoal fire or broiler to medium-high heat.
2. Place all of the ingredients except for the chicken and cilantro/parsley into a blender or small food processor. Blend until fairly smooth.          Taste for seasoning and adjust, as necessary.
3. In a large bowl or in a plastic Ziploc bag, smear the sauce over the chicken. Allow to marinate for 30 minutes or so.
4. Grill the chicken thighs for 6 to 8 minutes per side, until cooked through.
5. Serve, garnished with chopped cilantro or parsley.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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