Saturday, June 16, 2012

Chicken Cortez

I'm not sure where this recipe came from because it was handwritten, by me, copied from who knows where, and I've hung onto it for a long time.  I'm glad I did, because this marinade was great--right up our alley!

Chicken Cortez

1 6 oz can pineapple juice
2 T lime juice
1T white vinegar
6 cloves garlic
1/2 tsp salt
1/2 tsp oregano
1/4 t chili powder
1/4 tsp black pepper (is it really necessary to measure black pepper?)
1 T olive or canola oil
2 chicken breasts, halved (I actually put 5 whole chicken breasts into this recipe for dinner that night and for a pasta salad the next)

Prepare marinade and let sit overnight (I let it sit about 3-4 hours probably, but longer would be best).  Prepare coils, cover grill with foil.  Drain marinade and reserve.  Grill until cooked through.  These were perfectly cooked, juicy and delicious!  Thanks, Babe!

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