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.
INGREDIENTS
Nutrition- 1⁄2cup vegetable oil
- 1⁄4cup orange juice
- 1lemon, juice of
- 1cup tomato puree
- 1⁄8teaspoon salt
- 1⁄8teaspoon black pepper
- 1⁄8teaspoon cumin
- 1⁄8teaspoon chili powder
- 1⁄8teaspoon cinnamon
- 1⁄8teaspoon garlic powder
- 1⁄8teaspoon jalapeno powder (if not available use crushed red pepper)
- 1lb boneless chicken thighs
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DIRECTIONS
- mix all ingredients except chicken in a bowl.
- add chicken and let marinate 24 - 48 hours.
- take chicken out of marinade and place in a 9x13 baking dish.
- bake uncovered in a 425 degree F oven for 30 minutes.
- cover and bake at 325 degrees F for 30 more minutes.
- while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
- serve over rice or wrapped in a tortilla.
- Alternate cooking method using a grill.
- reserve 1/3 of marinade.
- mix chicken into the rest of marinade.
- marinate 24 - 48 hours.
- cook the chicken on a grill until outside is slightly blackened.
- put in a 9x13 pan
- add the reserved marinade.
- cover and bake at 325 degrees F for 30 minutes.
- shred as described above.
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