2 lbs. boneless chicken thighs
1/2 c. vegetable oil
1/4 c. vinegar
2 T. Spanish paprika
2 T. ground cumin
2 T. dried coriander
1 T. chili powder
1 lime, juiced
Mix the wet and dry ingredients in a large non-reactive dish. Place chicken in the dish and marinate overnight or up to 48 hours in the fridge.
Prepare the grill for direct heat method.
Remove the chicken from the marinade and grill for 12-14 minutes per side until the juices run clear.
If you want to re-use the marinade, you must bring it to a boil for at least 15 minutes.