We don’t often think of the Yucatάn peninsula when we think of Mexican food and if and when we do, it is more likely that we think fish and seafood since it is surrounded by water.
This citrus-flavored chicken is quick to prepare and yummy. Citrus juices pair well with the blandness of chicken. Make a little extra sauce, cut up some cantaloupe, avocado, some of the canned pineapple, and toss it with the sauce and serve it with the chicken over rice.
You could even do this on the grill but I’d do it without turning (except to get the grill marks) and baste quite often. Just watch it carefully so that the basting mixture doesn’t burn (so don’t do it over direct heat).
- 3 Tbsp. fresh orange juice
- 2 Tbsp. canned, unsweetened pineapple juice
- 2 Tbsp. fresh lime juice
- 2 Tbsp. fresh oregano, finely chopped
- 1 Tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 garlic clove, chopped
- 4 – 6 dashes hot pepper sauce (to taste)
- salt and pepper to taste
- 6 skinless, boneless chicken breasts
Preheat oven to 375. Spray an 8 x 11-1/2″ baking dish with non-stick spray and set aside.
In food processor or blender, combine all ingredients up to salt and pepper. Add salt and pepper to taste. Place chicken breasts, skin side down, in prepared baking dish. Brush with half the citrus herb mixture and bake about 15 minutes.
Turn breasts skin side up, and brush with remaining citrus herb mixture and continue baking another 15 to 20 minutes or until chicken is done (no juices run clear when thickest part pierced with a fork).