MARIACHI CHICKEN THIGHS

1 In a blender or food processor, purée salsa, fruit, sugar, seasonings for the marinade. 2 Rinse the thighs and pat dry. Place the thighs in a gallon-size plastic bag and pour the marinade over them. Let set at room temperature for up to an hour, or refrigerate, turning occasionally, for up to one day. 3 When ready to grill, pour the marinade out of the bag into a small saucepan. Bring the marinade to a simmer and cook for at least 5 minutes. Pour about a half cup into a container to use for basting. Reserve the rest. 4 Preheat a gas or charcoal grill. Grill the chicken thighs over medium heat for about 10 minutes on the one side and then 5-8 minutes on the other side, or until the chicken is done. Brush the marinade once on each side while grilling. 5 When ready, place on a warmed platter and drizzle the warmed sauce over the top. 1 pint fresh tomato salsa,

mild or medium 2 oranges, juice and finely

grated zest 2 limes, juice and finely

grated zest 2 tablespoons dark brown

sugar 1 tablespoon dried oregano 1 teaspoon ground cumin 1 tablespoon kosher or sea

salt 1 teaspoon ground black

pepper 4 pounds skinless boneless

chicken thighs

DIRECTIONS

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2

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4