from the kitchen of Erin Walker
1 chicken, cut up; or 4-5 chicken breast halves
1 Tblsp. mild chili powder
1 Tblsp. paprika
2 tsp. ground cumin
juice and rind of 1 orange
juice of 3 limes
1 tsp. sugar
8 -10 garlic cloves, finely chopped
1 bunch cilantro, coarsely chopped
2 Tblsp. olive oil
1/4 cup pineapple juice or 1/4 cup beer
salt and pepper
Rinse chicken pieces and place in a glass casserole dish.
Mix the remaining ingredients together in a bowl.
Pour over the chicken and turn to coat.
Cover dish and marinate chicken for 1 hour at room temperature.
Refrigerate and continue marinating for up to 24 hours.
Remove chicken from marinate and broil or grill.
~ Delicious, tender, juicy, chicken.
~ Leftovers were great sliced on a Southwestern Salad of greens, avocado, black beans, tomato, salsa and sour cream.
~ I used my vegetable peeler to peel the rind off of the orange before I cut and juiced it.
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