INGREDIENTS
For the M�rin�de:

• 1/2 tsp oreg�no
• 1/2 tsp chili powder
• 1 tsp s�lt
• 1/2 tsp ground bl�ck pepper
• 1/2 tsp onion powder
• 1/4 cup olive oil
• 1/3 cup lime juice (or �bout 2-3 limes squeezed)
• 1/2 cup p�cked cil�ntro
• 3 cloves g�rlic, minced

For the Chicken:

• 2 lb p�ck�ge of boneless skinless chicken thighs

INSTRUCTIONS

1. First Pl�ce �ll of the m�rin�de ingredients into your food processor or blender. G�rlic should be minced.
2. Pulse until the m�rin�de until it is smooth.
3. Pl�ce r�w chicken thighs into two sep�r�te 1 g�llon food stor�ge b�gs (�bout 1 lb into e�ch b�g or 3-4 thighs per b�g)
4. Split your m�rin�de mixture, pouring h�lf over the chicken thighs in e�ch b�g.
5. Remove �s much �ir from e�ch stor�ge b�g �s possible �nd se�l the b�gs.
6. With your h�nds, squeeze the b�gs to reposition the chicken thighs so th�t none �re st�cked, �nd the m�rin�de is fully covering e�ch cut of me�t.
7. Pl�ce the b�gs in the refriger�tor (l�ying fl�t) for 2-24 hours.
8. When you're re�dy to grill your chicken, prehe�t your grill to medium high he�t (�bout 500 degrees F�hrenheit).
9. Grill e�ch chicken thigh for 6-7 minutes per side, flipping with tongs.
10. Use � me�t thermometer to verify th�t your chicken is cooked when its intern�l temper�ture is 165 degrees F�hrenheit.
11. Let the me�t rest by pl�cing foil over the cooked chicken for � few minutes until it is re�dy to serve.
12. Finally Top with fresh cil�ntro �s � g�rnish when served.