Mexican Chicken Marinade

Made it as written for 1 lb of thin sliced chicken breasts. After cooking, we chopped it up for tacos. So easy and delicious!

I doubled the recipe, added a hand full of fresh cilantro and 1/4c. of smoked chipotle chilies in Adobe sauce, omitted cinnamon and oregano, used half the amount of cumin, marinated it for a day and then grilled it with bell peppers and onions for tacos. It was spicy but perfect for me.😋

Beautiful.

I cooked it in a small toaster oven. I definitely overcooked it next time I'll set it to 30-35min only at 170C (I reduce all recipes' recommended temp by 20C for this oven). Despite it overcooked, it was absolutely delicious! I usually dislike the use of lemon or lime juice in foods but in this one it was the star of the show, everything came together beautifully. I made minor adjustments, no cinnamon and added 1tsp black pepper powder. Next time I'll use freshly ground. Overall it's staying in the regulars list!

Solid marinade!