By Patty Schell
This week when Tuesday arrived, tacos were on my mind. I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal, it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.
So glad I did.
I tried a new recipe for a Mexican chicken marinade and was it good. Even though the recipe called for fresh lemon juice, I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare. The result was pretty delicious. You don’t need to wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.
Mexican Chicken Marinade
¾ cup lemon juice, I used a combination of lemon and lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoons dried oregano
2 pounds chicken, I used boneless, skinless chicken breast
1. Mix juice, oil, salt, pepper, and oregano into a large zipper bag.
2. Add chicken and marinate for thirty minutes or longer.
3. Grill chicken until done, 165 degrees on instant-read thermometer.
I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.