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.