South of the Border Grilled Chicken

Cuisinart original

This multipurpose chicken makes the perfect filling for tacos
or enchiladas and is also delicious as a salad or grain bowl topper


Makes about 6 to 8 servings


2 pounds boneless, skinless chicken thighs
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 small onion, cut into quarters
2 crushed garlic cloves
1 jalapeño pepper, quartered
1 small handful fresh cilantro sprigs
½ lime

Nutritional information

Nutritional information per serving (based on 8 servings):
Calories 145 (29% from fat) • carb. 2g • pro. 23g • fat 5g • sat. fat 1g
chol. 94mg • sod. 372mg • calc. 22mg • fiber 1g


1. Prepare the chicken by seasoning with the chili powder, cumin and
salt. Put into a nonreactive mixing bowl with the quartered onion,
crushed garlic cloves, jalapeño, and cilantro. Stir ingredients together. Cover and refrigerate for about 4 to 6 hours (up to overnight).
2. Once marinated, place the Grill/Griddle Plate onto the Baking Pan,
with the Grill side facing up. Place into the oven in the lower rack
position. Set to Grill at 450°F and preheat for at least 10 minutes.
3. Once preheated, add the chicken thighs onto the grill plate in
a single layer. Cook for about 10 minutes per side.
4. Remove chicken and thinly slice. Squeeze with lime.