Squeeze the remaining juice from the membranes into a large bowl and add the remaining 2 tablespoons lime juice, 1/4 teaspoon cumin and 3 tablespoons avocado oil whisk to combine. Meanwhile, cut the skin off the remaining 2 oranges cut between the membranes, letting the segments fall into a small bowl. Grill the chicken, turning occasionally, until charred in places and cooked through, 25 to 30 minutes. Remove the chicken from the marinade, letting any excess drip off. Refrigerate the remaining 1/2 cup marinade for serving. Season the chicken with salt and pepper, then toss with all but 1/2 cup of the marinade in a large bowl. Drizzle in 1/4 cup avocado oil blend on low speed until combined. Add 1/3 cup lime juice, 1 cup cilantro, the jalapeno, garlic, 1 teaspoon cumin, the oregano and 1 teaspoon salt and blend until smooth. You can try one way today and another tomorrow.Juice 2 oranges and add the juice to a blender. That is the great thing about this classic recipe.
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