This
marinade turned out great. You could use
any cut of chicken. I chose chicken
thighs. Served it with Mexi-Corn (click
here for recipe) and a Dole packaged salad, the Southwest blend with Chipotle
Ranch dressing. Delightful!
Ingredients:
2 garlic
cloves, finely minced or grated
Pinch red
pepper flakes, more or less depending on how spicy you like it
2 Tbls.
Chili Powder
1 Tbls.
Cumin Powder
1 tsp. salt
¼ cup lime
juice
¼ cup orange
juice
¼ cup dry
white wine
¼ cup olive
oil
10 boneless
skinless chicken thighs, pierce each a couple of times with a fork
Thoroughly
mix all of the ingredients, except the chicken thighs, in a ZipLock Bag. Add the chicken thighs, zip the bag and mash
together to completely cover the chicken.
Place in the fridge 2 – 4 hours before cooking. Turn the bag over about halfway through
marinating process.
Heat a
skillet, I like non-stick. Drizzle some
olive oil into the heated skillet. Fry
the chicken things until cooked through.
About 7 minutes per side. Remove
from pan and allow to rest 3 – 5 minutes to allow juices to settle.
