Mexican Chicken Marinade

Ingredients

3 tablespoons avocado oil or other neutral oil
3 tablespoons fresh lime juice ~2 limes
2 tablespoons fresh orange juice
4 cloves garlic minced
1 tablespoon ancho chili powder
1 teaspoon guajillo powder
1 teaspoon cumin
1 teaspoon Mexican oregano or regular
1 teaspoon salt
2 tablespoons fresh cilantro chopped

Optional heat choices:
1 minced jalapeño or serrano, 1-2 crumbled dried chiles de arbol, 1 teaspoon hot sauce of choice

Directions

Whisk all the marinade ingredients together in a bowl until combined.

Put your chicken in a zip-top bag or shallow dish and pour the marinade over. Turn to coat everything well.

Cover and refrigerate for at least 2 hours. Overnight is better. Don’t go beyond 24 hours – the citrus acid will start to break down the texture of the meat if you push it too far.

Cook and enjoy. Pull the chicken from the marinade and cook however you like. Discard the leftover marinade. Cook to an internal temperature of 165°F (74°C).