Reset Day 13 was a normal day. Nothing interesting to report. Today's meals are below.
Until my next post...
Think P.I.N.K
Leftover Steamed and Roasted
Zucchini & Cauliflower
Sliced Tomatoes
P.S The Mexican Chicken Thighs were absolutely delicious! If you want the recipe leave a comment letting me know. The key was letting the chicken thighs marinate in the mixture for 2 hours.
All of your meals looks so tasty! I would love the Mexican chicken thigh recipe! Thanks!!
ReplyDeleteHi Mandi,
DeleteHere is the Mexican Chicken Recipe. You can use this for any meat and I used my pan grill not the outside grill :-)
INGREDIENTS:
4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper, or to taste
pinch ground cloves
salt and pepper
1 tablespoon peanut or other oil
2 tablespoons orange juice
2 tablespoons freshly squeezed lime juice
1 1/2 pound boneless chicken thighs
OR
2 pounds bone-in chicken thighs
chopped cilantro
DIRECTIONS:
Preheat a gas grill, or start a wood or charcoal fire, or preheat broiler. The fire should be moderately hot and the rack should be about 4" from the heat source.
Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor and blend until fairly smooth. Add the juices, taste and adjust seasoning. The flavors should be powerful.
Smear sauce over chicken. If time allows, marinate 30 minutes or so. Grill 6 to 10 minutes a side, or until the meat is nicely browned and thoroughly cooked. (Thighs with bones may take up to 20 minutes to be totally cooked.) Serve, garnished with the cilantro.