Saturday, June 15, 2013

Cilantro Grilled Chicken Thighs

Fortunately, both of us love cilantro (which I guess has a lot to do with living in Texas for 18 years) since that was one of the main ingredients in this grilled entree.  They do need to marinate for a couple of hours, so be sure to factor in the extra time.  Once they are marinated, all they need is some grill time over medium heat.  These turned out beautifully, crispy skin, char flavor, and juicy and tender inside.

I served these with an oven roasted vegetable medley, of carrots, rutabaga, onion and zucchini.



Cilantro Grilled Chicken Thighs
Make 2-3 servings

4 bone-in, skin-on chicken thighs
1/2 cup cilantro, washed, dried and stems removed
6 mint leaves, washed and dried
Juice of half a lemon
2 tablespoons of olive oil
Salt and freshly ground black pepper
Sprinkle of crushed red pepper (optional)

In a food processor, combine cilantro, mint leaves, lemon juice, salt, pepper and the olive oil.  You may need more olive oil to make a smooth blend.

Place chicken thighs in a glass pan just big enough to hold them.  Cover them with the cilantro mixture and marinate, covered in refrigerator for at least 2 hours.

Preheat grill to medium heat.  Grill chicken thighs for about 30 minutes, turning them every 5 minutes until done to 160 degrees.


Slightly adapted from Sweet Cheeks

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