Sugar Reef's Chicken

Submitted by Realtor by day, Chef by night

"I found this on another site. It sounds great! Be sure to allow time- this one should be marinated overnight. I'm posting this for Zaar World Tour 5 for the Carribbean."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 4 chicken breasts
• 3 garlic cloves
• salt and pepper (to taste)
• 1⁄4 cup olive oil
• 1 tablespoon malt vinegar
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• sazon goya, brand seasoning mix (1 packet)
• 1 tablespoon hot sauce

directions

1. In food processor place all ingredients but chicken. Puree. Marinate chicken in sauce overnight.
2. Bake chicken at 400* for 40 minutes.

Reviews

[Debbie R.]

I had always heard it was difficult to cook chicken breasts w/o getting them tough, and I think I made that mistake here. The flavor was pretty good. Next time, I would set the timer for 30 minutes and test with an instant thermometer. I might also keep the lid on it to keep moisture/steam inside to help cook the chicken and keep it moist. I've had pretty good luck with that method in the past. I really liked the fresh taste of the citrus in this. Different and good.

 

[Elmotoo]

SPUNKY!!! The vinegar really comes through (a good thing). The Sazon makes it all NEON. It was really delicious. the Tabasco made it rather zippy BUT even the picky one had seconds - THAT is saying something!!! I doubled it - 8 boneless boobs for 4 people & I should have made more!! It only marinated for about 30 minutes (but it was enough!) then I pan fried it in my cast iron skillet. It was sooooooo good!!! Then I dumped in the m,arinade & cooked it down. I "garnished" the chicken with the reduction goo & garlic. Scrumptious. Thanks, hunny. Made for the Kitchen Witches ZWT5. :)