Mexican Grilled Chicken

• 8 chicken thighs or 4 chicken breast halves, on the bone
• Marinade ingredients
• 1/2 onion
• 1 large garlic clove
• 1/4 cup olive oil
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried chipotle powder
• 1 teaspoon paprika
• 1 limes, juice of or 2 tablespoons apple cider vinegar
• 1 handful cilantro leaf (optional)

1. Put all marinade ingredients in the blender or food processor and liquify.
2. Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
3. Refrigerate for at least 2 hours I leave it for about 10 hours.
4. Remove chicken from marinade and place on hot grill. Discard marinade.
5. Grill, turning occasionally, until chicken is cooked through.

chicken, marinade ingredients, onion, garlic, olive oil, oregano, cumin, salt, black pepper, chipotle powder, paprika, apple cider vinegar, handful cilantro leaf

Taken from www.food.com/recipe/mexican-grilled-chicken-484420 (may not work)