2 garlic cloves, minced
3 tablespoons fresh lime juice
3 tablespoons orange juice
1 teaspoon cumin
2 tablespoons cilantro, minced
1⁄2 jalapeno pepper, seeded and minced
1 teaspoon morton lite salt
1⁄4 teaspoon pepper
3 tablespoons oil
1 tablespoon sour cream, fat free
Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours.
1⁄2onion
1 large garlic clove
1⁄4 cup olive oil
1⁄2 teaspoon Mexican oregano
1⁄2 teaspoon cumin
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)
Put all marinade ingredients in the blender or food processor and liquify.
Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
Refrigerate for at least 2 hours I leave it for about 10 hours.
5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger
2 tbsp veg oil
1/4 cup orange juice
2 tbsp maggi
5 scallions
3 scotch bonnets
4 garlic cloves
2 tbsp fresh tyme
1 onion
1 mango (optional)
1 tbsp ginger
1 tbsp brown sugar
2 tsp allspice
1/2 tsp cinnamon
2 tsp salt
1/2 tsp black pepper
1 tbsp maple syrup
1 tsp nutmeg
1/4 cup vineger/lime
Combine all ingredients in a bowl. Add the chicken and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours.
4 tbsp yogurt
4 tbsp olive oil
1 tbsp tomato paste
8 garlic cloves
1/4 cup lemon juice
1 tsp paprika
1 tsp thyme
1 tsp cumin
1 tbsp sumac
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 tsp white pepper
1/3 tsp ginger
Combine all the ingredients in a bowl. Add the chicken and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours.