This nearly qualifies as a "Cooking for Dudes" entry but breaks the cardinal rule...NO GRILL. So it's a regular entry. That's just the way it's gonna have to be.
This is, easily, the best thing I've ever created on the grill. By a lot. And it's super simple.
Behold the ingredient list...
6 boneless skinless chicken thighs
salt and ground black pepper
1 tbsp ancho chili powder
1 tbsp dried mexican oregano
1 serrano chile, minced
1 lime, zested and juiced
¼ cup olive oil
¼ bunch cilantro, chopped
⅛ cup cotija cheese, grated
½ lime to drizzle juice over the top before serving
That's it. And listing stuff like salt and pepper and oil shouldn't even count.
I'm using chicken thighs in this. The thighs have more fat than the breasts and, as a result, more flavor. By virtue of having more fat they also are more forgiving. While it's possible to cook the beejeesus out of the thigh so that it dries out, it's difficult to do. If you're a hardcore conscientious chicken thigh objector, that's cool. Use breasts. You'll have to increase the cooking time and you'll want to move them over indirect heat about halfway in so it doesn't dry out.
Turn stuff and rub it around and make sure it gets good and coated. You want that in the fridge for at least an hour, more if you have the time, up to 12 hours. Really let those flavors work in to the meat. If you're going longer than an hour, turn it or shake the dish a few times to make sure everything gets everywhere.
When it's ready, take the chicken out of the fridge and uncover. Heat a grill over medium-high, close the lid and let it get really hot. Brush it clean. Using tongs, remove the chicken, shake off excess marinade (don't overdo it...any bits and pieces clinging to the chicken are just additional texture and flavor when all is said and done) and place on grill. Cover and let cook for 5-6 minutes. Turn it, cover again, and cook,for,another 5-6 minutes. If its getting too scorched when you turn it, move it to indirect heat and close the lid.
Remove from grill and let rest for 5-7 minutes. While its resting, give a light squeeze of ½ a lime over the top, and sprinkle with cotija and cilantro. As with nearly everything, don't get hung up on cotija and cilantro. Cotija is pretty crumbly and salty and just a sprinkling of it gives it a nice creamy extra texture. You can skip it or use something like feta if you have that laying around. Cilantro is a nice fresh, green burst of flavor and color. Parsley accomplishes the same thing...so would some chopped green onions or chives. Go easy on them, they're a tiny accent not a focal point.
I like the dish because it's simple and easy. I like the mix of flavors. The ancho chili powder is rather mild but gives it a nice earthiness to it, the oregano a floral quality, the lime a sour, tart zing, and the Serrano some heat. Good dish, easy dish, fun to make. That's kinda the trifecta.