Grilled Tex Mex Chicken
Created by JamesdoesCooking on February 10, 2016
- Servings: 4
- Prep Time: 6-24h
- Cook Time: 35-40m
- Recipe #22846
Ingredients
- 2 cups orange juice
- 2 teaspoons ancho chile powder
- 2 teaspoons chile powder (New Mexico chile powder)
- 2 teaspoons kosher salt (plus more for seasoning)
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon dried oregano (Mexican oregano or regular Italian dried oregano is fine)
- 1/2 teaspoon ground cumin
- 1 1/2 pounds bone-in skin-on chicken thighs (4-6 thighs)
- Salt
- Freshly ground black pepper
How to Make
-
Step 1: Preheat the oven to 400 degrees F. Whisk together the orange juice and spices in a medium baking dish until combined; add the chicken and turn to coat, cover and marinate (turning a few times during the marinating process) in the refrigerator for at least 6 hours and up to 24 hours. The longer you allow the chicken to marinate, the more flavorful it will become.
-
Step 2: Remove the chicken from the refrigerator 30 minutes before cooking it. Remove the chicken from the marinade, allowing the excess marinade to drip off and season the chicken on both sides with salt and pepper.
-
Step 3: Grill until an instant read thermometer inserted into the center registers 155 degrees F), about 25 minutes.