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“This is my version of a recipe that was used at our Mexican station at work. Originally it included peeled and diced tomatoes, oranges and limes. I reworked it to save labor and time.”
READY IN:
25hrs
SERVES:
6
YIELD:
1/2 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. mix all ingredients except chicken in a bowl.
  2. add chicken and let marinate 24 - 48 hours.
  3. take chicken out of marinade and place in a 9x13 baking dish.
  4. bake uncovered in a 425 degree F oven for 30 minutes.
  5. cover and bake at 325 degrees F for 30 more minutes.
  6. while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
  7. serve over rice or wrapped in a tortilla.
  8. Alternate cooking method using a grill.
  9. reserve 1/3 of marinade.
  10. mix chicken into the rest of marinade.
  11. marinate 24 - 48 hours.
  12. cook the chicken on a grill until outside is slightly blackened.
  13. put in a 9x13 pan
  14. add the reserved marinade.
  15. cover and bake at 325 degrees F for 30 minutes.
  16. shred as described above.

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