Chicken Ranchero
Prep time:
15 minutesCooking time:
20 minutesDouble the picante recipe and refrigerate the extra in an airtight container. It will make a surprisingly tangy sauce for fish fillets, steamed vegetables or pork chops.
Ingredients
Serves 4
- 2 cups mild picante sauce
- 1/4 cup vegetable oil
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 skinless, boneless chicken breasts (4 ounces each)
Directions
1
Preheat grill or broiler. Mix picante sauce, oil and lime juice in a bowl. Add garlic, cumin, oregano and salt; stir. Reserve 1 cup of marinade; set aside.
2
Pierce chicken on both sides with a fork. Place chicken in a resealable plastic bag.
3
Pour marinade over chicken; squeeze air out of bag and seal tightly. Toss chicken to coat well. Refrigerate for about 5 minutes; drain.
4
Grill chicken over medium heat, turning and basting frequently with 1/2 reserved marinade, for 20 minutes or until cooked through. Heat remaining marinade and serve alongside chicken.
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Cookin' xpress!
Cookin' xpress!
Limes can be tough and difficult to juice. Save time by softening limes before you slice them. Soak whole limes in hot water for several minutes, then roll them on the countertop, pressing firmly with the palm of your hand.
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