For our May recipe I thought we would celebrate Cinco de Mayo
with a little "South of the Border" food. This method of cooking
chicken is great and can be used for salads, pastas, etc. Citrus and chicken are made for
each other. I like to use oranges, lemons, limes and tangerines. When you marinate in
fresh citrus juice, the juice actually starts to "cook" the chicken so your time
on the grill or in the oven will be less. Here is one of our favorites. I know that once
you have tried this, you will find other variations and combinations. This is also a great
way to cook low fat and still have great flavor.
SOFT CHICKEN TACOS
INGREDIENTS:
4 boneless, skinless chicken breasts
1/2 cup fresh citrus juice
1 tbs. whole oregano
1 tsp. ground cumin
1/4 cup vodka or tequila (optional)
1 clove garlic, minced
METHOD
Lightly
score the chicken breasts by making criss-cross cuts about 1 inch apart and 1/4 inch deep.
Do this on both sides of the chicken breast. Place chicken in a bowl or pan and add all
other ingredients. Marinate at least 4 hours, turning occasionally. Keep in the
refrigerator. Cook on a barbecue over high heat (like you would cook a steak) or broil on
high in the oven for several minutes on each side. Don't over cook the chicken; remember
being in the citrus juice has started the "cooking" process. Cut chicken breasts
cross-ways producing strips. I like to mound the chicken on a plate for serving. Serve
with warm tortillas, salsa, lettuce, grated cheese and whatever else your heart desires.
