Citrus-Marinated Chicken

Name: Citrus-Marinated Chicken
Yield: serves 6
Ingredients: 2 1/2 pounds chicken, white and dark meat, skinless, bone-in or boneless; 1 yellow cooking onion, halved; 2 cloves garlic, crushed; 1 teaspoon salt; 2 tablespoons dried oregano; 1 cup freshly squeezed orange juice; 1/2 cup freshly squeezed lime juice (about 5 limes), plus extra limes for garnish; 1 large red onion, thinly sliced; 2 jalapeños, stemmed and sliced into rings; 1 tablespoon ground cumin; 1/4 cup olive oil

December 9, 2011

This dish, also referred to as escabeche, owes it origin to the Spanish, who created the technique of frying or poaching fish or chicken and then marinating it in a citrus or vinegar mixture as a way of preserving the meat. Because the marinating process can take up to a day, it is left in the refrigerator and as a result is typically served cold or at room temperature. It makes a great dish for a picnic or an outdoor meal because it can be made well in advance and only gets better with time.

Recipe notes

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