Serves: 8

• 1/2 cup olive oil
• 1/3 cup onion
• 1/3 cup lime juice
• 1/3 cup Cilantro
• 1/4 cup red wine vinegar
• 2 1/2 tbsp Cuban Oregano (chopped)
• 4 tsp garlic paste
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 pounds boneless, skinless chicken thighs
• garnish with lime wedges and sprigs of Cuban Oregano

1. Toss all ingredients except for the chicken in a blender.
2. Blend for a few seconds until all the ingredients are mixed well.
3. Marinate the chicken in the refrigerator for at least 4 - 6 hours before cooking.
4. Place chicken on the barbecue or grill pan on medium high heat.
5. Dicard marinade.
6. Cook chicken, turning occasionally, until the juices run clear or the chicken reaches an internal temperature of 165 degrees.
7. Remove from the heat and let chicken rest for about 5 minutes prior to serving.
8. Serve with lime wedges and garnish with the Cuban Oregano.

 A tasty and unusual recipe.