Monday, June 24, 2013
Sneaking alcohol into my food is never a bad thing. So of course this marinade is perfect. We let some chicken sit in this happy flavor bath over night and then Dave grilled it up to juicy yummy for slicing and stuffing in fajitas with sauteed peppers and onions. The mint and rum pairs really well with the pepper and spice, making this a perfect marinade for fajitas. We're looking forward to trying this with some flank steaks. Yummy.
Marinades are Dave's thing, especially because he has a book of Marinades and Rubs, which we referred to before to make Tequila Lime Marinated Chicken. Huh, just noticed now that's two liquor infused marinades. Anyway, Dave did most of the work on this one, including raiding the herb bed at our farm stand for fresh mint and oregano. And he grilled the chicken. Oh, and he sauteed the pepper and onions for the fajitas. Wow, sounds like I didn't do anything. I swear I helped. We had to substitute dried cilantro for fresh since that wasn't available at the farm, but otherwise it's all the same. We marinated about 18 ounces of chicken, but there's enough for about 2 pounds of meat and would be great with pork or chicken too. Amp up your grilling this summer with this tasty marinade, and maybe grab some extra mint for a few cocktails.
4 garlic cloves
1 serrano chile, seeded to taste and chopped
4 Tablespoons olive oil
4 Tablespoon orange juice
2 Tablespoons chopped onion
zest of one lime
2 Tablespoons lime juice
2 Tablespoons white rum
2 Tablespoons brown sugar
1 Tablespoon chopped fresh mint
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon chopped fresh oregano
1 teaspoon dried cilantro or 1 Tablespoon chopped fresh cilantro
1/2 teaspoon salt
Add all ingredients to a blender and mix until combined.
Lightly score meat and place in a shallow, nonmetallic dish. Pour marinade over meat. Turn to coat, then cover dish and refrigerate for 2 hours or over night.
Cook and served as desired.
Makes marinade for up to 2 pounds of meat.
The Cookie Princess
Printer Friendly Recipe