All-Purpose Tex-Mex Marinade

      This recipe courtesy of Marinades by Lucy Vaserfirer


      • 1/2 cup canola oil

      • 2 tablespoons distilled white vinegar

      • 2 tablespoons freshly squeezed lime juice

      • 1 bunch fresh cilantro, stem ends trimmed

      • 1 yellow onion, cut into eighths

      • 3 jalapenos, stemmed

      • 1/2 cup pickled jalapeno slices

      • 1 teaspoon ground cumin

      • Kosher salt

      • Freshly ground black pepper


      1. Combine the oil vinegar, lime juice, cilantro, jalapenos, pickled jalapenos, and cumin in a blender and blend until smooth.

      2. Season to taste with salt and pepper.

      3. Divide a third of the marinade between zip-top bags, either use immediately or freeze for future use.

      4. For grilled chicken breasts, place 8 boneless, skinless breasts (about 8 oz. each), pounded to an even thickness, in one of the zip-top bags and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.

      5. Set the bag aside at room temperature for about a half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 - 12 minutes, turning once.

      6. Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.

      7. Dice the chicken breasts and use in any Tex-Mex favorite--from fajitas to burritos to nachos or quesadillas. Slice and serve on a Caesar salad. For a particularly satisfying sandwich, stack the grilled chicken breast, bacon, Swiss or cheddar cheese, garlicky guacamole, lettuce, and tomato on an artisan-style bun.