Mexican Chicken Marinade
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ΒΌ teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 1-2 pounds chicken (breasts, cutlets, thighs, or drumsticks)
Method
- To a Ziploc bag, add the chicken followed by the wet ingredients and the spices.
- Seal the bag, and toss the chicken so that the chicken is well coated in the marinade.
- Place in the fridge and allow to marinate for 2-24 hours.
- Remove the chicken from the bag, and grill it or bake it until the internal temperature of the chicken reaches 165Β°F/74Β°C with an Instant read thermometer.