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–+ servings
H-E-B El Machito marinade

Chicken A La Parilla

One of El Machito's most popular marinades from Chef Johnny Hernandez re-worked by my friends at H-E-B Cooking Connection. Here it's made simple and easy with chicken jicama tacos!
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Course Entrées
Servings 6

Ingredients
  

  • 3 cups Fresh Squeezed Orange Juice
  • 1 cup fresh squeezed lime juice
  • 2 cloves garlic
  • ½ bunch cilantro
  • ½ white onion
  • 2 tbsp Adam’s Reserve Chipotle 5 Spice
  • 2 tbsp smoked paprika
  • 6 H-E-B All Natural Chicken Breasts
  • 1 package H-E-B Jicama Tortillas

Instructions
 

  • Combine all orange juice, lime juice, garlic, cilantro, onion, Adam’s seasoning and smoked paprika in blender, and puree. Reserve 1 cup of marinade for basting. Marinate chicken overnight in remaining mixture.
  • Remove chicken from marinade and coat w/ olive oil, and add 1 tsp Adam’s Reserve Chipotle 5 Spice.
  • Grill for 5-7 minutes each side, until internal tempo reaches 165 in center. Remove from grill and allow to rest 5 minutes.
  • Serve alone or with HEB Jicama Tortillas.
Keyword Chef Johnny Hernandez, Chicken A La Parilla, El Machito, El Machito marinade, Good Taste with Tanji, Goodtaste, Goodtaste with Tanji, Goodtaste.tv, Tanji Patton
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