Mexican Chicken

RECIPE INGREDIENTS

6 skinless, boneless split chicken breasts

For the Marinade:

3 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/2 cup red wine vinegar
1/2 cup orange juice
1/2 cup grapefruit juice
1/2 cup olive oil

For the Onion Garnish:

2 medium red onions, julienned
1/2 cup red wine vinegar
1/4 cup orange juice
1/4 cup grapefruit juice
1/3 cup olive oil
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper

Tortillas, crackers, pitas, or bread
 

RECIPE METHOD

Place the chicken breasts in a baking dish. Combine all of the ingredients for the marinade and pour over the chicken. Add salt and pepper to taste. Marinate for 2 hours in the refrigerator.


Place the onions in a mixing bowl. Add the remaining garnish ingredients. Allow the onion mixture to marinate for 2 hours.


Preheat the oven to 350 degrees F.


Remove the chicken from the marinade and place into a roasting pan. Bake the chicken for 45 minutes, brushing with the marinade as needed. Let cool. Cut into bite-sized pieces.


Top the tortillas with the chicken mixture and garnish with the marinated onions.