Flavorful and spicy, it's one of our favorite ways to fix chicken these days. It's especially handy when you mix it up the night before,and marinade overnight. I found this on the web somewhere, and have thanked the person who posted it each time we have it. I usually serve it with Black beans,yellow rice and a fruit salad with mango, strawberries and kiwi.

Ingredients

4 serv.

bitter orange juice (or 1/4 C orange juice C grapefruit juice)↗1⁄2 cup
grapefruit juice↗1⁄4 cup
garlic cloves, chopped↗3 -4
minced habanero (or use jalapenos)1 -4 teaspoon
cilantro, fresh, chopped↗2 tablespoons
anchiote oil (annato, or mix vegetable oil with 1 tsp paprika)↗2 tablespoons
red wine vinegar↗1 tablespoon
lime juice↗1 tablespoon
ground cumin↗2 teaspoons
dried oregano↗2 teaspoons
salt↗1⁄2 teaspoon
fresh ground pepper↗1⁄2 teaspoon
chicken breasts (I use boneless, skinless breasts cut into wide stips)↗1 1⁄2 lbs

Step-by-step instructions

1
Combine everything except the chicken and whisk until well mixed.
2
Add chicken and coat throughly. Cover and chill 2-4 hours or overnight.
3
Stir once in a while.
4
Grill over medium to hot oiled grill 5-7 min on each side until chicken.
5
is white in the center. Serve with beans and rice.

Source: food.com

Original recipe ↗

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