Ingredients
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1/4 cup vegetable oil
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3 tablespoons fresh lime juice
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3/4 cup white vinegar
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1/4 cup soy sauce
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1/2 cup orange juice
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3 green onions, finely chopped
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1 large yellow onion, finely chopped
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1 tablespoon sugar
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2 tablespoons sea salt
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground nutmeg
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1 1/2 teaspoons ground sage
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1 1/2 teaspoons cayenne pepper
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1 tablespoon ground thyme
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1 tablespoon ground allspice
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2 tablespoons garlic powder
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5 lbs chicken breasts, cut into 1-inch cubes
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1 1/2 teaspoons fresh coarse ground black pepper
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2 jalapeno peppers, seeded and finely chopped
Instructions
- Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
- Add chicken to mixture, mixing well, making sure all pieces are well coated
- Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
- Cover and refrigerate for up to 2-24 hours.
- Bake covered @ 375 for one hour.
- Remove cover and bake @ 400 for 30 additional minutes.
- Mix well after removing from oven, drain, and serve hot, with red beans & rice.