I was just telling some of my friends that I could eat food from Mexican Everyday by Rick Bayless every day of the week. This isn’t officially a book review, but I highly recommend this cookbook! The recipe for Yucatecan Marinade on Chicken is one of several favorites! Plus it is a really quick meal to put together. Just mix up the marinade in the morning and put your chicken in the refrigerator. That evening, you can pull the chicken out and throw it on the grill while you make the rice and salad.
I made the Yucatecan Chicken Marinade on Friday and used it with chicken. The marinade can also be used with shrimp or fish. Since I finally have my Vitamix (yay!) I got to try the recipe the correct way – blending the marinade until very smooth. The difference was visible and coated the chicken much more thoroughly. Love my Vitamix!
We love serving Yucatecan Chicken with fresh tomatoes from our garden, but since it is the off-season I had mine on a plate of organic field greens with grape tomatoes and a side of rice. The children especially love having it with rice!
To make this marinade for three pounds of chicken (this is a double recipe): 2/3 Cup of Olive Oil, 3/4 Cup of Apple Cider Vinegar, 2 teaspoons oregano, 1 teaspoon cinnamon, 1 teaspoon ground black pepper, 1 teaspoons of sugar, 12 cloves (about 1 head of garlic – microwave for 30 seconds and remove skin) and salt to taste. Put it in your blender until smooth. Marinade for at least two hours. Grill or bake chicken. Serve with fresh tomatoes whenever possible, rice, a nice salad and a crusty bread.