MEXICAN GRILLED CHICKEN
t’s an older recipe sir, but it still checks out … This was the only recipe from my very old blogger site.
So I tried to make paleo tortillas and do fajitas for dinner tonight. I used the recipe from Fast Paleo. The batter was way too thick at first so I added about 1/4 cup of water (Wrong move). It made an interesting crepe like thing, not really a tortilla though. SO I didn’t eat them for dinner. I did however make some guacamole and saute some peppers and onions and grilled some chicken that I did in the simple marinade below.
Mexican Grilled Chicken
2 chicken boneless skinless breasts (or 4 thighs)
Juice of 2 limes
1 Tablespoon hot sauce (I like Cholula for this)
1 Tablespoon Dried Oregano
1 Clove Garlic - minced
about 1/2 teaspoon of salt
4 or 5 grinds of black pepper
about 1/4 cup olive oil (no need to use the best stuff here)
Add everything except the chicken and the oil in a bowl and mix.
Whisk while drizzling in the olive oil to create an emulsion.
If the chicken breast are thick butterfly them or hammer them out to get them 1/4 inch or less.
Add chicken and marinade in a zip-top bag and place in a bowl and into the fridge.
Marinade for at least 2 hours, I like about 4.
Grill on a hot grill about 5 minutes on a side, let rest of 10 minutes, slice and enjoy.