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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Grill
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 515
% Daily Value**
Total Fat 34g
52%
Saturated Fat 8g
12%
Unsaturated Fat 6g
Cholesterol 241mg
80%
Sodium 482mg
20%
Total Carbohydrate 5g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 50g
Vitamin A  13%Vitamin C  33%
Calcium  5%Iron  19%
Potassium  46%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tex-Mex Marinated Chicken

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

2 1/2 Pounds Chicken Breasts meaty pieces
1/4 Cup Lime Juice fresh
1/4 Cup Orange Juice chilled
2 Tablespoons Cilantro chopped
3 Tablespoons Olive Oil or lard
1 Tablespoon Chili Powder (up to 1/2)
1 1/2 Teaspoons Ground Cumin Seeds (optional)
1/2 Teaspoon Salt (generous)
1/2 Teaspoon Hot Sauce to taste
2 teaspoons Garlic minced
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Directions:

1. Remove skin from chicken, if desired.

2. Rinse chicken; pat dry. Place the chicken in a plastic bag set in a deep bowl.

3. For marinade, combine remaining ingredients; pour over chicken.

4. Close bag. Marinade in fridge for 6 to 24 hours, turning occasionally.

5. Drain chicken, reserving marinade. Preheat gas grill.

6. Adjust heat for indirect heating. Place chicken, bone side down, on gas grill over medium heat.

7. Cover and grill for 50 to 60 minutes, turning once halfway through and brushing occasionally with reserved marinade before turning.

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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 33% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Hot Pepper, Oranges, Cilantro, Olive Oil allergies.
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