Mexican Marinade (chicken/beef/pork)
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A proven (by me) marinade for chicken, beef, pork, and shrimp. You can marinate the meat for up to 24 hours in the refrigerator. I really liked boneless chicken thighs and press them flat as possible on a grill like a Blackstone with cast iron press. Chop up and serve as tacos.
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon granulated sugar
1/2 cup olive oil
3 Tablespoons Worcestershire Sauce
1 large lime – freshly squeezed
Bryan
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