Mexican food goes wonderfully with hot summer weather. I love the fresh ingredients and the simplicity of the recipes. You can regulate the spice of the chicken by the amount of chipotle peppers you choose to add into the marinate.
You can marinate the chicken up to a day in advance, but at a minimum it should marinate in the fridge for at least two hours.
I like to cook over an open fire when I’m at my cabin, but you can you your barbeque at home to get the same results. If you have leftover chicken you can make a delicious wrap by slicing it, adding some cheese, lettuce and a bit of sour cream or yogurt. Makes a great lunch!
- 1 teaspoon salt
- 3 teaspoons of cumin
- 2 teaspoons smoked paprika
- ¼ cup sugar
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Juice of 3 limes
- 2 tablespoons of Worcestershire
- 1 head of garlic chopped
- 1-3 chipotle peppers finely chopped
- 1 ounce of tequila (optional)
- Dozen boneless chicken thighs
Ingredients Salad Dressing:
- ½ cup olive oil
- Juice of 2 limes
- 1 tablespoon of vinegar
- 1 teaspoon of garlic powder ½ teaspoon cumin
- Dash of pepper
- Dash of salt
- 4 cups shredded lettuce
- 1 cup cherry tomatoes
- ½ cup red onion slivered
- 2 avocados sliced
- ¾ cup of corn
- 2/3 cup chopped cilantro
- ½ cup feta cheese
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