Ingredients
12
12 servings
- •1 large onion, chopped
- •¼ cup lime juice
- •¼ cup orange juice
- •8 cloves garlic, peeled
- •2 tablespoons avocado oil
- •2 teaspoons ground coriander
- •2 teaspoons ground cumin
- •2 teaspoons Mexican oregano
- •1 teaspoon chipotle chile powder
- •½ teaspoon smoked paprika
- •1 pinch salt and ground black pepper to taste
- •3 pounds boneless, skinless chicken thighs
Instructions
- Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
- Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
- Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
- Remove chicken pieces to a serving platter.
Nutritional Facts
Per 12 servings
- Calories: 225
- Carbohydrate: 4g
- Fat: 14g
- Fiber: 1g
- Protein: 20g
- Sugar: 1g
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