Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours or overnight.
3. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for 4-5 minutes per side, or until cooked through.
5. Let the chicken rest for 5 minutes before slicing it into thin strips.
6. In a small bowl, toss the sliced red onion with the chopped cilantro.
7. Serve the sliced chicken with the onion and cilantro mixture on top.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 8g
- Protein: 34g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or mint.
Variations:
- Add sliced avocado or diced tomatoes on top of the chicken for extra flavor and texture.
- Serve the chicken with warm tortillas and guacamole for a complete meal.
- Use the marinade for pork or beef instead of chicken for a different protein option.
Tips and tricks:
- Make sure to massage the marinade into the chicken to ensure it is evenly coated.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or quinoa for a complete meal.
- Garnish with additional cilantro or lime wedges for a pop of color.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Diced tomatoes
- Lime wedges
Pairings:
- Serve with a side of black beans or roasted vegetables for a balanced meal.
- Pair with a light and refreshing salad for a healthy option.
Suggested side dishes:
- Black beans
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before placing the chicken on it.
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Poc Chuc is a traditional Mayan dish from the Yucatan region of Mexico. It is typically made with pork, but this recipe uses chicken instead.
Flavor profiles:
- The chicken is tangy and flavorful from the orange and lime juice marinade, with hints of garlic and cumin.
Serving suggestions:
- Serve the chicken with warm tortillas and guacamole for a complete meal.
- Pair with a light and refreshing salad for a healthy option.
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Region: Mexican