Baja Chicken

This is my version of a recipe that was used at our Mexican station at work. Originally it included peeled and diced tomatoes, oranges and limes. I reworked it to save labor and time.

• Ready In: 25 hrs
• Serves: 6
• Yields: 1/2 Cup

Ingredients

• 1⁄2 cup  vegetable oil
• 1⁄4 cup  orange juice
• 1  lime, juice of
• 1  lemon, juice of
• 1  cup tomato puree
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon chili powder
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon  jalapeno powder (if not available use crushed red pepper)
• 1  lb  boneless chicken thighs

Directions

1. mix all ingredients except chicken in a bowl.
2. add chicken and let marinate 24 - 48 hours.
3. take chicken out of marinade and place in a 9x13 baking dish.
4. bake uncovered in a 425 degree F oven for 30 minutes.
5. cover and bake at 325 degrees F for 30 more minutes.
6. while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
7. serve over rice or wrapped in a tortilla.
8. Alternate cooking method using a grill.
9. reserve 1/3 of marinade.
10. mix chicken into the rest of marinade.
11. marinate 24 - 48 hours.
12. cook the chicken on a grill until outside is slightly blackened.
13. put in a 9x13 pan
14. add the reserved marinade.
15. cover and bake at 325 degrees F for 30 minutes.
16. shred as described above.