This is a dish that does not get enough attention. It’s packed with flavor and is perfect for those grilling days of summer. I used to make this with just chicken breast on the bone, but I have discovered that chicken thighs have way more flavor and are juicier than chicken breast. If you do not have a grill or it is not grilling weather, an oven will work just fine.
Mexican fire-roasted rice is a perfect side-dish for this chicken. I also mention using Bourbon Barrel Smoked spices in the ingredients section. It is not necessary, but it does add a little bit of a new flavor to the dish.
Mexican Spiced Chicken
This chicken dish is packed with flavor and is perfect for those grilling days of summer.
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Servings: 4
Ingredients
- 6-8 chicken thighs or 4 chicken breasts skin on, bone-in
- 5 cloves garlic minced
- ½ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup lime juice
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chipotle pepper
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1½ tsp crushed oregano
- ½ tsp sugar
Instructions
Marinade Instructions
- Combine garlic, olive oil, vinegar, and spices in a bowl, mix well
- Reserve 1/4 cup of the marinade in a small stock pot, set aside
- Pour the remaining marinade in a bowl or plastic zipper bag and add chicken
- Marinate for 3 hours or overnight
Grilling Instructions
- Heat the grill over medium-high heat
- Place the chicken on the grill, skin-side down and cook for about 5 minutes
- While the chicken is on the grill, heat the reserved marinade in a small stockpot on medium-low heat. This will be used to drizzle over the chicken when serving
- Turn the chicken over, reduce the grill heat to medium (or place the chicken on an indirect heat side of the grill)
- Cook the chicken until it reaches the internal temp of 165℉
- Remove from the grill and drizzle the reserved marinade over each piece before serving
Oven Instructions
- Heat the oven to 400℉
- Spray a 9X13 glass baking dish with cooking spray or coat with olive oil
- Place the chicken in the glass dish, skin-side up and cook for about 30 minutes. If you have an oven-safe thermometer, set it for a temperature of 165 ℉ versus using a timer. I am not a big fan of cooking by time so I always have a good thermometer handy
- While the chicken is in the oven, heat the reserved marinade in a small stockpot on medium-low heat. This will be used to drizzle over the chicken when serving
- Cook the chicken until it reaches the internal temp of 165℉
- Remove from the oven, place on a serving platter, and drizzle the reserved marinade over each piece before serving
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