Mexican Marinade
- 2 lb chicken thighs
- 1/4c olive oil
- 1/3c lime juice
- 3 cloves minced
- 1/2c packed cilantro
- 1/2t oregano
- 1/2t chili powder
- 1t salt
- 1/2t ground black pepper
- 1/2t onion powder
Place the marinade items in a food processor until smooth. Cover the chicken thighs 2-24 hours in refrigerator. Cook on grill 500°F 6-7 minutes each side or oven at 400°F about 20 minutes each side.