Chicken Marinade One Tex Mex Food

MEXICAN CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

MEXICAN CHICKEN MARINADE

Steps:

• Place all of the marinade ingredients into your food processor or blender. Garlic should be minced.
• Pulse until the marinade until it is smooth.
• Place raw chicken thighs into two separate 1 gallon food storage bags (about 1 lb into each bag or 3-4 thighs per bag)
• Split your marinade mixture, pouring half over the chicken thighs in each bag.
• Remove as much air from each storage bag as possible and seal the bags.
• With your hands, squeeze the bags to reposition the chicken thighs so that none are stacked, and the marinade is fully covering each cut of meat.
• Place the bags in the refrigerator (laying flat) for 2-24 hours.
• When you're ready to grill your chicken, preheat your grill to medium high heat (about 500 degrees Fahrenheit).
• Grill each chicken thigh for 6-7 minutes per side, flipping with tongs.
• Use a meat thermometer to verify that your chicken is cooked when its internal temperature is 165 degrees Fahrenheit.
• Let the meat rest by placing foil over the cooked chicken for a few minutes until it is ready to serve.
• Top with fresh cilantro as a garnish when served.

TEX-MEX CHICKEN STARTER

Steps:

• In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour., In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl., In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes. , Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

TEX MEX GRILLED CHICKEN

Steps:

• Place chicken in zip lock bag. Combine cumin, chili powder, cayenne pepper, and garlic salt in small bowl and mix well. Sprinkle over chicken in bag and toss to coat. Drizzle with olive oil and toss again.Seal bag and refrigerate for one hour. Prepare and preheat two sided grill. Grill chicken for 4-6 minutes on each side until thoroughly cooked. Serve with salsa, sour cream and garnish with green onion.

CHICKEN MARINADE ONE (TEX MEX)

Steps:

• Place frozen chicken breasts in a zip-top freezer bag with your choice of marinade. Refrigerate for 12 to 48 hours, turning occasionally to distribute marinade.

SMALL BATCH CILANTRO LIME CHICKEN MARINADE

Steps:

• Combine all marinade ingredients in a bowl***. Toss the chicken in the marinade, cover tightly with plastic wrap, and refrigerate for at least two hours, up to overnight.
• If grilling, grease the grill grates with neutral oil (such as grape seed oil). Grill the chicken over medium heat for about five minutes per side, or until the internal temperature of the chicken reaches 165 F.****
• Transfer the chicken to a platter, and loosely tent with foil. Let the chicken rest for 5-10 minutes before serving.