Yum 2015 | FX777 ChickenWorld

Citrus Marinated Chicken #ChickenWorld


3 large boneless chicken breast
1 ounce annatto paste (also known as achiote, optional)
1 jalapeño, roughly chopped
4 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon fresh oregano (or ½ tablespoon dried)
Juice of 1 large orange
3 tablespoons red wine vinegar
¼ cup olive oil
1½ teaspoons salt


1. Butterfly the chicken and lay flat in a large, glass baking dish. You should have 6 pieces.

2. Combine all the ingredients in the blender for the marinade. Blend on high until smooth, taste for salt. Pour the marinade over the chicken and coat evenly. Cover and marinate in refrigerator for 2 to 3 hours.

3. When ready, preheat the oven to 425ºF. Line a baking sheet with easy release foil paper. Remove the chicken from marinade and transfer to a lined baking sheet. Bake for 22 minutes, turning chicken over halfway through cooking time.

4. Yields 6 servings. Serve with your favorite sides or slice thin and use for a taco filling...or sandwich filling!


3 boneless chicken breasts, butterflied in half, then sliced into strips (2 pounds)
1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1 large sweet onion
1 serrano pepper or jalapeno, minced
2 cloves of garlic, minced
¼ cup of a course lemon pepper seasoning
 (about 1 teaspoon)
2/3 cup canola or olive oil

Garnishes, Toppings and Side Suggestions:
Sour Cream
Lemon Wedges
Flour or Corn Tortillas
Mexican Red Rice
Frijoles of your choice


1. Slice the large peppers and onion into strips, set aside. In a bowl, combine the garlic, serrano pepper, lemon pepper seasoning, salt (about 1 
teaspoon) and canola or olive oil (about 2/3 cup).

2. In a heavy storage bag, combine the marinade with the chicken and let marinate for at least 1 hour. Remove from refrigerator 30 minutes before cooking.

3. Preheat stove-top grill pan or large skillet to medium/high heat for 5 minutes. Stir-fry the chicken strips for 10 to 12 minutes, or until the chicken starts to caramelize and brown. If pan gets too dry, you may need to add a little more oil. When chicken is halfway through its cooking time, cook the peppers and onions on one side of pan, you want them to still be slightly crisp.

4. Transfer the chicken and pepper mix to a serving plate. Serve with your favorite sides of rice and beans and garnish with your favorite toppings for tacos. Yields up to 6 servings.

Tips~ When preparing marinades for chicken that include lemon or lime juice, it's best to not marinate for too long. The citrus will break down the protein and change the texture slightly. I like to marinate mine no longer than 2 hours.