I’ve been craving some homemade enchiladas lately, and though there are easier ways to prep the chicken, I thought it’d be nice to whip up a marinade and grill it. A little bit of smoky flavor is added, and then because I’m using citrus, there is a lovely bit of tang!
This recipe is not specifically meant for chicken enchiladas, so I would encourage you to try it any old time! You can marinade in the chicken in the morning and then grill it in the evening.
It was originally meant for about 6 chicken thighs, but it can be easily doubled, for a very, large whole chicken. I actually made 1½ portions, because my whole chicken was small.
This is easy:
¼ cup orange juice, and you can squeeze this yourself, for a more natural flavor
1 Tablespoon lime juice
2 teaspoons cider vinegar
1 clove garlic
½ teaspoon Mexican oregano, though regular oregano will do
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon very, finely, minced cilantro
6 chicken thighs (or in my case, a whole chicken)
Combine all ingredients (except the chicken, of course) in a large measuring cup and whisk together.
Wash the chicken thoroughly with water and pat dry inside the cavity (if it’s whole) and the skin, with paper towels.
Place the chicken in a re-sealable plastic bag and pour the marinade over it. Massage the marinade into the chicken so that it’s well coated with it, then place in the refrigerator for at least 3 hours. Turn the bag over a couple of times while it’s chilling to make sure all sides are covered by the marinade.
When ready to cook, discard the marinade and put the chicken skin-side-up on the grill, away from the fire.
Remove when juices run clear when the thighs are pierced with a knife, or in the case a whole chicken, the temperature reaches 180º.
If it’s a whole chicken, let it rest covered for about 15 minutes.
Serve with your favorite Mexican sides.
In my case, chicken enchiladas coming soon!