Mexican-Flavored Chicken Thighs

• 4 cloves garlic, peeled
• 1 small onion, quartered
• 1 tablespoon fresh oregano, or 1 teaspoon dried
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne, or to taste
• Pinch ground cloves
• Salt and pepper
• 1 tablespoon peanut or other oil
• 2 tablespoons orange juice, preferably freshly squeezed
• 2 tablespoons freshly squeezed lime juice
• About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
• Chopped cilantro for garnish

1. Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
2. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth.
3. Add the juices, taste and adjust seasoning; the flavors should be powerful.
4. Smear sauce over chicken; if time allows, marinate 30 minutes or so.
5. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside.
6. (Thighs with bones will take longer, about 20 minutes total.)
7. Serve, garnished with the cilantro.

garlic, onion, fresh oregano, ground cumin, cayenne, ground cloves, salt, peanut, orange juice, freshly squeezed lime juice, chicken thighs, cilantro

Taken from cooking.nytimes.com/recipes/6500 (may not work)