Cinco de Mayo is coming up! What makes it even better is that it is on a Saturday, which means we get Mexican food twice this week!

Yes, my love of Mexican food is known by all my family and friends. What is also known is that it is NOT my beloved’s favorite. He’s such a sweetheart and doesn’t complain too much.

This recipe isn’t an authentic Mexican recipe but it does have a lot of those familiar flavors.

2 boneless, skinless chicken breasts, split across the center (butterfly style)
3/4 cup freshly squeezed orange juice
1/2 cup olive oil
1/3 cup freshly squeezed lime juice
1 teaspoon lime zest
1 tablespoon honey
1 teaspoon cumin
3 tablespoons soy sauce
2 teaspoons minced garlic
1/2 cup cilantro, coarsely chopped
1 jalapeno pepper, split down the middle (optional)
salt and pepper, to taste (remember, soy is salty)



Begin by pounding the chicken breasts until they are equal in thickness. This will ensure they cook evenly.

Mix all the ingredients together in a medium bowl. Remove 1/2 cup to be used for basting later. Place the chicken breasts into a one-gallon ziplock bag and pour the ingredients over. Massage the marinade into the chicken and refrigerate for 6-8 hours or overnight.

Heat the grill and place the chicken on the grill. Cook for 10-12 minutes, flipping as needed and basting frequently. Cook until the chicken is cooked through with an internal temperature of 160 degrees.


I served this with seasoned rice and mango salsa.




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