Living my childhood years in the southwestern corner Arizona, I have always been a big fan of Mexican food and ever since I moved to the Midwest, it is style of food that we have on a weekly basis
Here is a recipe that is pretty simple to prepare, but does require some grilling skills. However, the marinade give the chicken an incredible flavor. Combine that with some sautéed onions and green peppers…AWESOME!
NOTE: You could also substitute in some flank steak in place of the chicken, if you prefer and the flavor is still phenomenal.
Marinade for Chicken
- 3-4 lb. of chicken breast (excess fat trimmed) or flank steak
- 1/3 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 2 limes, juiced
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Relish Topping (Optional)
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 2 large tomatoes, chopped
- 2 jalapeño peppers, chopped
- 1 white onion, quartered
- 4 cloves garlic, peeled
- 4 dried New Mexico chili pods
- 1 pinch salt and pepper to taste
- Trim excess fat from chicken breasts and cut into smaller pieces, about 2-3 oz each.
- Using a large glass bowl, whisk together the vinegar, soy sauce, minced garlic, juice of two limes and olive oil.
- Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended.
- Place chicken in marinade, turning to ensure each piece is covered equally.
- Cover and refrigerate for at least 8 hours.
- Pre-heat your grill to a medium high heat.
- In a small bowl, stir together 1 chopped onion, cilantro and juice of 1 lime. Set aside to use as relish.
- Heat skillet over medium-high heat and toast chili pods in skillet for a few minutes, then place pods in a bowl of water to soak for about 30 minutes.
- Preheat oven to 450 degrees F
- Place tomatoes, 1 onion, jalapeños and 4 cloves of garlic onto a baking sheet. Roast in oven for about 20 minutes, until toasted but not burnt.
- Place the roasted vegetables and soaked chili pods into a blender or food processor, along with salt and pepper. Puree until smooth.
- Grill the marinaded chicken, turning every 4-5 minutes until cooked thoroughly.
- Remove from grill and let sit about 5 minutes.
- Cut chicken into smaller strips/pieces.
- Serve with warm tortillas, relish and salsa.
Have You Tried This Recipe?
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