Chili-Lime Chicken Thighs
I got this idea from a local wing place that sells chili-lime hot wings.
10-15 chicken thighs (I used 24)
3 tablespoons fresh cilantro
salt and fresh cracked pepper
chili powder
3 cloves garlic
2 limes, juice only
Coat chicken thighs thoroughly with chili powder, salt n pepper and place in gallon Ziploc baggie, finely chop garlic and place in bag, squeeze juice from both limes into bag, remove air from bag and zip it up, toss chicken around in bag well and refrigerate between 4 and 24 hours (24 is better). Grill as usual over direct heat until done, then coat with BBQ sauce either mild or spicy (Recipe is on the sidebar) and grill 2-3 minutes on each side. Remove from grill and tent with foil about 30 minutes to let the meat rest. You can add more sauce if you prefer.
And here they are just before the sauce was added and they were pulled from the grill.