Chicken Marinade

I’ve only made this twice but it is a big hit with my husband and my family. A couple of tips:

• DO NOT KEEP IN MARINADE for more than 3 hours. I actually recommend something closer to 2 hours.. maybe 3. The amount of acid in this marinade will definitely “cook” the chicken (think of the ceviche process). I actually forgot about this chicken for more than 12 hours and it made the chicken tough, it was flavorful but wasn’t as tender when I made it the first time around.
• best grilled. I haven’t baked this yet… but I could try it to test.

I made this a couple of months ago when I had time to cook and clean and that whole jazz. My cousin was the one who told me to actually write it down so I could share it. I always forget to write things down because I almost always improvise when I cook. The only time I can’t improvise is when I’m baking. I tried that and that has failed miserably (See previous bread attempts.

The recipe

• ~5 lbs of chicken breast
• 4 oranges
• 2 limes
• 2 lemons
• 1/2 red onion
• bunch of green onion (6-7 stalks)
• 2 heads of garlic
• salt and pep to taste
• 1 cup of water
• 1/2 oil

1 tsp of each

• cumin
• ground oregano
• new mexico chili powder
• ground chili de arbor

Then after about 2 hours, grill em up and enjoy!