Charred Mexican Seasoned Chicken Thighs (Gluten Free)
Perfectly seasoned and charred, these are great sliced for tacos or burritos or served with potatoes or rice.
Equipment
- 1 gas or wood fire grill
Ingredients
- 3-5 large bone-in, skin on chicken thighs
- ¼ cup lime juice
- 3 tbsp olive oil or avocado oil
- ½ teaspoon smoked paprika, gf
- ½ teaspoon Ancho chili powder, gf
- 1 teaspoon crushed oregano, gf
- 1 large clove garlic or 2 small, minced or crushed or 1/2 teaspoon garlic powder, gf
- ⅜ teaspoon Kosher salt or ¼ teaspoon fine sea salt
- ⅕ teaspoon black pepper
Instructions
- Add the lime juice, oil, smoked paprika, chili powder, oregano, garlic, salt, and pepper to a bowl and combine. Add the chicken pieces to a medium bowl and pour the marinade over. Stir and flip over in the marinade. Marinate for 20 minutes or up to two hours. If marinating for more than thirty minutes, cover and move to the refrigerator.
- Remove from the refrigerator, 30 minutes before grilling. Heat the grill to high. Turn down to medium and add the chicken thighs, skin side up. Grill for about 3-5 minutes. Turn over (so the skin side is down). Cook for 8-12 minutes more, until the chicken skin is charred to your liking, turning the grill down as needed. Turn over and finish cooking until a instant thermometer registers 177-180℉ (for a total of 28-35 minutes).
- Remove from the grill. Slice meat from the bone, then slice in cubes or slices or serve in whole pieces with potatoes or rice, avocado and lime wedges.
