Prep 15 mins
Cook 15 mins
This recipe is great for grilling, baking, or OAMC! I found this recipe on cdkitchen.com. I was impressed by the great flavor. Cooking time provided is for grilling.
- Combine all ingredients in freezer bag.
- Marinate overnite or put in freezer for use at a later date.
- When ready to cook (defrost if frozen) either grill, bake for 30min at 350 degrees, or put in crockpot on low for 4-5 hours.
- Serve over rice.
I doubled this using boneless skinless thighs and breasts, added 1tsp ground chipoltle, and put it right away into the crockpot on high (low setting on mine is defective). It was done in about 4 hours, I had to leave it a bit longer till we ate. I added some cornstarch to the broth in the pot to thicken slightly. Served it over equal parts buttered corn, black beans and tomatoes, sprinkled with crushed tortilla chips (the crumbs left in the bag). EVERYONE in my family loved it. Leftover meat would be great in enchiladas or tacos. We loved the freshness of the lime and did not think it was too strong.
I found this same recipe elsewhere. It's a good thing we only made one batch to try it out. It smelled wonderful as it baked--but the flavor was a real let-down. We thought it was very mediocre; it just didn't suit our tastes at all.
Wow! I made sure to marinade it as long as stipulated and the lime and pepper were very strong! I used about a pound and a quarter of chicken breast tenders instead of whole breasts and baked them in the oven. Anyway, I am not a fan of lime but love the pepper. My family loves the lime and not so much pepper. I will try it again, though. I think maybe half lime, half lemon, and much less pepper. It was good for a change and I will definitely tweak it more to our liking.