Chicken Marinade One (Tex Mex) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Found this in the Dallas Morning News a while back and wanted to be sure to keep. You can adjust according to the number of chicken breasts you want to marinate as long as you keep in mind the following: Fat, Acid, Seasoning. Prep time is a guess - some will take a little more chopping than others. (There are 8 of them but I had to post them separately as the computer system wouldn't let me do them all in one recipe. Ingredients:
1 cup chicken stock |
1/4 cup olive oil |
1/4 cup lime juice |
1 chopped onion |
1 cup canned tomatillo, drained and chopped |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 tablespoon cumin |
1 tablespoon dried oregano |
1 (7 ounce) can diced green chilies |
2 jalapeno peppers, chopped |
Directions:
1. Place frozen chicken breasts in a zip-top freezer bag with your choice of marinade. Refrigerate for 12 to 48 hours, turning occasionally to distribute marinade.
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