Repetition

is warranted, sometimes. Like, for instance, this chicken marinade recipe. I know that I’ve posted it here before. But, it is wonderful. Everyone loves it. The lime juice version is particularly good with mexican-inspired meals, like fajitas, and the lemon juice version is wonderful, too. We particularly like the lemon juice version when we have the grilled chicken with brown rice. The extra marinade we drizzle over the chicken and rice. Yum.

This recipe is the reason that I used to frequent a grocery store other than Aldi just so that I could get limes. Then, one day at Aldi, I was in the produce section. There was an old lady there, patiently searching out a perfect grapefruit. I was in mid-sentence, explaining something to J, when I spied limes mixed in with the lemons.

“Yyyaaayyyyy, they HAVE LIMES!!!” I yelled, my hands raised in the air.

The old lady slowly looked up from her grapefruit, “Like limes, do you?”

Um, yes.

1/3 C. lime juice or lemon juice
4T. veg.oil
3 minced garlic cloves
1 T. Worchestershire sauce
1 1/2 T. brown sugar
1 t. salt
3/4 t. pepper

Mix this together in a small bowl. Take out 1/4 cup of the mixed marinade and set aside. Add another 1 t. salt to the remaining marinade and then pour it over 1 1/2 pounds chicken. Marinate for 15 minutes in the refrigerator (not for too much longer, though, or the texture of the meat will be compromised by the acidity of the citric acid from the lime/lemon juice). Heat up a skillet and add some oil. Drain the marinade from the chicken and cook until done. When the chicken is finished cooking, let it rest for a few minutes then slice it into strips and toss with the reserved marinade.

Happy Saturday, y’all!