Categories: Chicken, Main Dish
Ingredients
- 6 boneless skinless chicken breast halves (about 1 1/2 lb.)
- 1/2 cup red wine
- 1 tablespoon grated orange peel
- 1/2 cup fresh orange juice
- 1 tablespoon grated lemon peel
- 1/2 cup fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
- 1 1/2 teaspoons chopped fresh oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- orange slice
Directions
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Put chicken in a shallow glass dish.
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In a bowl, mix together the next 11 ingredients; pour over chicken.
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Cover and refrigerate at least 3 hours but no longer than 24 hours.
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Heat oven to 375°; spray a rack in a shallow roasting pan with cooking spray.
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Remove chicken from marinade (reserve marinade).
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Bake, uncovered, 35-45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Discard any remaining marinade; garnish with orange slices.