Servings: 8 (enough marinade for 14 to 24 servings)
This versatile marinade is as easy as throwing a few ingredients into a blender, and is terrific on not only chicken breasts, but also skirt steaks (marinated 2 hours to overnight) or fish fillets, shrimp or sea scallops (marinated 20 to 45 minutes) It makes a very large batch of marinade so that there’s always some on hand in case of emergency Tex-Mex cravings. The marinade can be portioned into zip-top bags and frozen for a few weeks.
Serving suggestions: Dice the chicken breasts and use in any Tex-Mex favorites—from fajitas and burritos to nachos and quesadillas to tortilla soup. Slice and serve on a Caesar salad. For a particularly satisfying sandwich, stack marinated and grilled chicken breasts, bacon, Swiss or cheddar cheese, garlicky guacamole, lettuce, and tomato on artisan-style hamburger buns. Or simply serve the chicken breasts with refried beans and Mexican rice.
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