Grilled Chicken Thighs


  • 1 (24-ounce) bottle mojo criollo Spanish marinating sauce
  • 1 (19-ounce) can mild enchilada sauce
  • 6 skin-on bone-in chicken thighs
  • Garnishes: fresh parsley sprigs, orange slices

Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally. Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken thighs, skin ...

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Variations on Grilled Chicken Thighs

  • Grilled Chicken Thighs
    • Kosher salt
    • Melted unsalted butter
    • 4 clove(s) garlic
    • 1 teaspoon(s) finely grated lemon zest
    • 2 tablespoon(s) grated fresh ginger
    • +5 other ingredients

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