5 August, 2020
Jalapeno Lime Marinated Chicken
I’ve got a backyard garden growing this year, and it’s that time in the summer when I’m picking almost more than I can use. Currently, my jalapeno plant seems to be playing a game of how many peppers can it grow at once. I’ll try to space them out a bit, but be prepared for an influx of recipes that incorporate jalapenos. Marinades are some of the best ways to use up spices because you can make a couple at once and just set them in the fridge for a day or two (or three, really, but they don’t do much beyond 48 hours and can sometimes get a little weird).
Straying a bit off-topic for a moment, I’d like to take a second to highlight another blog that I run. It’s only just started and the tone is very different from what you see here on Apartment Eats. It’s a science blog (that is not family-friendly, fair warning, though it is SFW) in the spirit of Drunk History. It features quick takes on different topics ranging from food to physics, and it showcases a bit of what I normally do for work but with a slightly more playful attitude. One of my first articles was on the science behind marinades. Check it out, and if you like what you see, consider subscribing!
Now, back to what you came here for:
2 large Chicken breasts, sliced in half
1/3 cup Lime juice
1/4 cup Apple cider vinegar
1/3 cup Olive oil
4 cloves Garlic, minced
2 large Jalapenos, diced (with seeds)
1 1/2 tsp Oregano
1 1/2 tsp Cumin
1 tsp Cayenne
1 tsp Crushed red pepper flakes
1/2 tsp Salt
Combine all the marinade ingredients in a bowl and place chicken breasts in either a Ziploc bag or a glass dish. Pour the marinade over the meat and seal/cover the container. Place the marinating chicken in the fridge for anywhere from one to 48 hours (the longer you marinate the meat, the more flavor it’ll have when cooked).
When you’re ready to cook the chicken, either grill it or cook it in a cast iron skillet over medium-high heat until the middle of the chicken reaches 165 degrees F. Enjoy with rice and beans or cut into strips to make chicken tacos, fajitas, or burritos.