| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Corn oil |
| 1/4 |
c |
Melted butter |
| 1/4 |
c |
Onions, minced |
| 2 |
tb |
Garlic, finely minced |
| 1 |
ts |
Annato powder |
|
|
Or 2 drops yellow food color |
| 1/4 |
ts |
Ground cumin |
| 1 |
ts |
Mexican oregano |
| 4 |
tb |
Lemon juice |
| 4 |
tb |
Orange juice |
| 1 |
|
Chicken 2 1/2-3 lbs halved |
INSTRUCTIONS
Combine ingredients in a large shallow pan. Add chicken halves, turning to
coat. Cover and marinate sevearl hours or overnite Remove chicken from
marinade. Grill or broil until browned on both sides. Baste frequently.
Cook approx. 25 min. Cut chicken into pieces. Serve with beans and rice,
corn or flour tortillas and fresh salsa.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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