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Zingy Citrus Chicken


  • 5 garlic cloves
  • ¾ teaspoon salt
  • 2 teaspoons dried oregano leaves
  • ½ teaspoon ground cumin
  • ⅓ cup red wine vinegar
  • ⅓ cup each fresh orange and lime juice
  • 2 tablespoons vegetable oil
  • ¼ cup chopped flat leaf parsley
  • 1 ½ lbs. boneless, skinless chicken breasts
Mash garlic with the salt to make a paste. Scrape into a small bowl and stir in oregano and cumin. Whisk in remaining ingredients except chicken.
Place chicken and marinade in large plastic food storage bag. Refrigerate, turning occasionally, for up to 2 hours.
Grill, turning, until meat juices run clear, 10 to 12 minutes.

Makes 8 servings

Source : Parents July 2000

This was another marinade with an excellent flavor, but again the chicken was too much. The breast must have been an inch and a half to two inches thick. Next time around, the breast will be cut in half lengthwise to make flatter pieces that will hopefully have more flavor throughout.

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