- 1 pound Boneless, Skinless chicken thighs or breasts we prefer thighs
- 2 cloves garlic minced
- 1 tablespoon lime juice optional
- 1 tablespoon olive oil
- 1 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 teaspoon corn starch optional
- Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
- Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
- Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
- Serve chicken in tacos, burritos, on salads or rice.
This article and recipe adapted from this site