Grilled Southwestern-style Chicken (Gluten-Free)

Celiac.com 04/28/2015 - This recipe delivers every time. Make an easy marinade in the food processor or blender. Marinate the chicken overnight, and toss it on the grill to make a winning lunch or dinner entree.

Ingredients:

• 8 chicken thighs or 4 chicken breast halves, on the bone
• Marinade ingredients
• ½ large yellow onion
• 2 cloves garlic
• ⅓ cup olive oil
• 2 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon black pepper
• ½ teaspoon dried chipotle powder
• Juice from 1 lime, or 2 tablespoons apple cider vinegar
• 1 handful cilantro leaf, as desired

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Directions:
Put all marinade ingredients in the blender or food processor and liquify.

Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.

Refrigerate for at least 2 hours I leave it for about 10 hours. Remove chicken from marinade and place on hot grill.

Discard marinade.

Grill, turning occasionally, until chicken is cooked. and juices run clear when poked.