The dark rich meat of a chicken thigh responds brilliantly to the strong, equatorial flavors associated most closely with grilling. This Mexican-style treatment packs plenty of punch, even if you use the minimum amount of cayenne (as I do) or omit it entirely.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat a grill or broiler to moderately hot and put the rack at least 4 inches from the heat source. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper, and oil in a blender or small food processor and blend until fairly smooth. Add the juices, then taste and adjust the seasoning; the blend should be powerful.
Step 2
Smear this mixture all over the chicken; if time allows, marinate the chicken for 30 minutes or so. Grill or broil for 6 to 8 minutes per side, watching carefully, until the meat is nicely browned on the outside and cooked through on the inside (bone-in thighs will take longer, about 20 minutes total). Serve hot or at room temperature, garnished with the cilantro.
