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Chicken Yucatan Recipe | |
Mexican Chicken | |
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Ingredients:
3 tbsp fresh orange juice3 tbsp canned unsweetened cranberry juice 2 tbsp fresh lime juice 2 tbsp chopped fresh oregano (or 2 tsp dried) 1 tbsp olive oil 1 tsp ground cumin 1 tsp chili powder 1 garlic clove finely chopped 1/2 tsp salt (opt) 4 - 6 dashes Tabasco 6 bone in chicken thighs (2 1/2 lbs total) skin and fat removed Freshly ground pepper to taste
Directions:
Preheat oven to 375 F. In food processor or blender combine fruit juices, oregano, olive oil, cumin, chili powder, garlic, salt and Tabasco. Puree until smooth. Set chicken in baking dish and brush with some of the citrus herb mixture. Roast chicken turning once and brushing with remaining mixture from time to time for 30 - 35 minutes or until there is no pink left next to bone. Season with salt and pepper to taste. Can be prepared one day in advance and stored covered in the refrigerator. Serve hot or cold. Serves 6. | |