Chicken in Avocado-Buttermilk Marinade

By KimberlyB

Ingredients

• 8 bone-in chicken thighs (about 3 1/2 pounds total)
• 1/2 teaspoon salt
• 1 avocado, halved, seeded, peeled, and cut up
• 1 cup buttermilk
• 1 1/2 teaspoons finely shredded lime peel
• 2 tablespoons lime juice
• 1 fresh jalapeno chile peppers, halved and seeded*
• 1/2 teaspoon ground cumin
• Avocado slices (optional)
• 4 lime wedges

Preparation

Step 1

1. Sprinkle chicken with salt. Place chicken in a freezer bag.
2. For marinade, in a blender or food processor combine cut-up avocado, buttermilk, lime peel, lime juice, jalapeno peppers, and cumin. Cover and blend or process until smooth. Pour over chicken. Seal bag; turn to coat chicken. Freeze for up to 4 months.
3. To serve, thaw in the refrigerator overnight.
4. Preheat oven to 375 degrees F. Drain chicken, discarding marinade. Place chicken on a rack in a shallow baking pan. Bake for 60 to 75 minutes or until done (at least 175 degrees F). Serve chickenn with avocado slices and lime wedges.