source: Clay T. Martin
A marinade for chicken with both a chili and a lime bite.
|2.5||tablespoons||Clays Mexican spice (see below)|
Mix the ingredients in a bowl, then place on the meat to be marinaded, or add the meat to the bowl. For this recipe assume about 2-3 lbs of chunked thigh or breast meat.
Adjust the amount of salt to your taste, but try not to under season.
Stir the meat in the marinade thoroughly to coat completely. If it will sit for longer than a few minutes, stir regularly.
Allow to sit on the counter (covered) for 1/2 hour or fridge for longer.
The bigger the chicken pieces, the longer you will need to marinade.
If you are marinading more meat or for longer time periods, a gallon size zip top bag, set in a loaf pan works great. With everything inside, zip the top almost closed. Then roll the bag up, pushing the air toward the open area of the top, when no air is left finish zipping the top closed. Now you can just "massage" the meat through the bag to stir it.
|3||tablespoons||Ancho chili powder|
|0.25||tablespoon||DeArbol chili powder|
|1||teaspoon||Red pepper flakes (optional)|
Rub the oregano between your hands to powder it well. Mix all the ingredients and store for later use.
I usually make a lot at a time, 'cause I use it for lots of stuff. Just multiply up or substitute another unit of measure. Remember 3 teaspoons = 1 tablespoon. I also don't put salt in this because of all the different things I use it for. This way I can add the amount of salt suitable for the dish.