Kook’s Corner: Cabo Citrus Chicken Tenders

Prep Time: 5 min
Standing Time: 20 min
Serves: 6

Juice from 1 orange
Juice from 1 lime
2 cloves garlic, crushed
½ tsp dry mustard
½ tsp ground pepper
½ tsp dried oregano
½ tsp smoked paprika
¼ tsp cumin
1.5 pounds chicken tenders

1. Combine first 8 ingredients in a zip top freezer bag or a shallow dish.

2. Add chicken, cover or seal and let stand for 20 minutes.  (While waiting, make the Baja Black Bean Salad)

3. Remove chicken from marinade and pat dry with paper towels.  Save the marinade.

4. Coat a skillet with 1 tbsp of oil and heat over medium/high heat.

5. Add chicken and stir fry about 5 minutes or until completely cooked.

6. Remove chicken from skillet and wipe clean.  Add reserved marinade and boil for 2-3 minutes stirring often.

7. Drizzle chicken with warm marinade and serve with Baja Black Bean Salad.

Kook’s Notes: The smoked paprika gives the chicken an earthy wood grilled flavor without all the fuss.  I’ve used boneless skinless chicken thighs and they come deliciously moist.  Try this recipe using chicken breasts on the grill.  Remember to increase cooking time when using larger pieces of poultry.  The leftover chicken is also yummy served cold.


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