Roast chicken with potatoes and frozen mixed vegetable.
Marinated the chicken in Mexican style marinade. Air Fryer 15 minutes at 180, turned and finish off 10 minutes at 200
Mexican Chicken Marinade
3 tablespoons olive oil
¾ teaspoon salt
2 large cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried oregano*
3 tablespoons lime juice (or the juice from 1 large lime)
1 ½ - 2 ½ tablespoons diced canned chipotles with adobo sauce
2 lbs boneless skinless chicken breasts or chicken thighs**
¼ cup cilantro, chopped
Lime slices
In a large mixing bowl, whisk together the olive oil, salt, garlic, cumin, oregano, lime juice, and chipotles in adobo sauce until combined.
Add the chicken to the marinade (or, add the chicken to a large Ziploc bag and pour the marinade over) and turn the chicken in the marinade until covered.
Zip up the bag or cover your mixing bowl and marinate the chicken for 30 minutes to 12 hours.
Preheat the grill to medium to medium-high heat.
Add the chicken and cook for 10-12 minutes, flipping every 3-4 minutes, or until the chicken is cooked through to 165 degrees Fahrenheit and the chicken juices run clear.
Remove the chicken from the grill. Cover the chicken with aluminum foil and let the chicken rest for 3-5 minutes.
Sprinkle the chicken with chopped cilantro and garnish with lime slices. Serve hot!
Adjust the heat of this recipe by adjusting the amount of chipotle pepper used. 1 ½ tablespoons adds a smoky flavor to the recipe whereas 2 ½ tablespoons brings some heat.
Save marinating time while imparting great flavor on your chicken by cutting the chicken into smaller pieces before marinating.
https://maesmenu.com/recipes/mexican-chicken-marinade/
