Chicken Thighs With Cumin, Chili and Citrus

Chicken Thighs With Cumin, Cayenne and Citrus

From the New York Times Cooking


4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano, or 1 teaspoon dried
2 teaspoons ground cumin
¼ teaspoon chili flakes, or to taste
Pinch ground cloves
Salt and pepper
1 tablespoon oil
2 tablespoons orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lime juice
About 1½ pounds boneless chicken thighs, or 2 pounds thighs with bones
Chopped cilantro for garnish


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.

Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.

Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.