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!
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.