South of the Border Chicken

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

Directions:

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.

Click here for printable recipe.