Rybcon
02-14-2010, 09:25 AM
I promised this recipe a couple of weeks ago. Sorry for the delay . . .
Red Chile-Citrus Marinated Chicken Breasts
8 chicken breasts skin on, bone in. Season with Kosker salt and pepper.
1 cup - Fresh orange juice
1 cup - Fresh lime juice
1/2 cup - Fresh lemon juice
1/4 cup - Ancho chile powder
2 tablespoons - Paprika
4 cloves - Garlic, peeled and coarsely chopped
1 cup - Olive oil
Whisk together the juices, chile powder, paprika, garlic and olive oil in a large bowl until combined. Makes 4 cups.
Place the chicken in a large shallow pan or baking dish, add 3 cups of the marinade, and turn to coat completely. Refrigerate covered 1 to 4 hours.
Remove the chicken from the marinade shaking off any excess. Discard the marinade. Grill the chicken skin side down until golden brown. Baste with some of the reserve marinade. Turn and continue cooking and basting.
I served it with grilled tortillas. Brush the tortillas with olive oil an season with salt and pepper. Grill until softened - about 1 minute per side.
Red Chile-Citrus Marinated Chicken Breasts
8 chicken breasts skin on, bone in. Season with Kosker salt and pepper.
1 cup - Fresh orange juice
1 cup - Fresh lime juice
1/2 cup - Fresh lemon juice
1/4 cup - Ancho chile powder
2 tablespoons - Paprika
4 cloves - Garlic, peeled and coarsely chopped
1 cup - Olive oil
Whisk together the juices, chile powder, paprika, garlic and olive oil in a large bowl until combined. Makes 4 cups.
Place the chicken in a large shallow pan or baking dish, add 3 cups of the marinade, and turn to coat completely. Refrigerate covered 1 to 4 hours.
Remove the chicken from the marinade shaking off any excess. Discard the marinade. Grill the chicken skin side down until golden brown. Baste with some of the reserve marinade. Turn and continue cooking and basting.
I served it with grilled tortillas. Brush the tortillas with olive oil an season with salt and pepper. Grill until softened - about 1 minute per side.