Slightly spicy marinated southwest style chicken with a fresh avocado tomato salad to top it off.
Prep Time2 hourshours
Cook Time15 minutesminutes
Total Time2 hourshours15 minutesminutes
Yield 4servings
5 from 1 vote
Ingredients
6bone-in chicken legs & thighs
2tspchili powder
2tspground paprika
2tspgarlic powder
1tspground cumin
1tspcayenne pepper
2Tbspolive oil
1Tbspbalsamic vinegar
2Tbspapple cider vinegar
1TbspWorcestershire sauce
Tomato Avocado Salad
4largetomatoesdiced
2avocadospeeled and diced
1/2cupfresh cilantrochopped
1green onionchopped
1limejuiced
1jalapeñosliced
Instructions
Add chicken to large gallon bag and add all spice ingredients. Seal bag and shake to combine and coat all the chicken. Place in refrigerator for 2 hours to let marinate.
While chicken is marinating, you can prepare the salad. In a large bowl, combine, tomatoes, avocado, cilantro, and green onion. Season with salt and pepper. Squeeze lime juice over top and stir gently to combine. Top with jalapeño slices. Refrigerate until ready to serve.
When chicken is done marinating, remove from bag onto grill heated to low. Grill chicken for 15-20 minutes, turning occasionally, until chicken is done.