Juicy Orange and Tamarind Glazed Chicken

Mexican Orange and Tamarind Glazed Chicken

Holiday Challenge: Cook with a “new to you” ingredient that you always wanted to try. When we’re bored with our “go to” menu it’s easier to forget our fitness goals and eat junkie foods or go out to eat. Try something new this week.

Tamarind paste? Tamarind is an ugly legume that grows in a brown pod on big trees. It’s used in Asian and Mexican cooking. A friend gave me tamarind paste that she lovingly cooked from tamarind pulp. I had never knowingly eaten tamarind. Tamarind is used in Mexican cooking and drinks like Ponche Navideño,  a warm holiday drink made with apples, pears and other fruits, cinnamon, and tamarind. It is also popular in aqua fresca. 

Orange and Tamarind Glazed Chicken should be in your recipe box. The tamarind is sweet and tart and the orange juice makes a nice marinade for juicy chicken and cooks down into a sweet glaze.  I added ginger and Serrano pepper for a rich spicy sauce.

Mexican Orange and Tamarind Glazed Chicken
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Juicy Orange and Tamarind Glazed Chicken

Tamarind paste pairs well with fresh orange juice to give you a sweet and tangy marinade and glaze for grilled chicken. Easy Paleo, Whole 30, Real Food Recipe. 

Course Main Course
Cuisine Mexican
Servings 4 Servings
Author TraceyDelaplain

Ingredients

Manade

  • 1/4 Cup Olive oil
  • 1/2 Cup Orange juice
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Fresh ginger, grated

Glaze

  • 2 Cups Chicken broth
  • 1 Cup Orange juice
  • 1/4 Cup Sugar
  • 2 Tablespoons Tamarind paste
  • 2 Tablespoons Butter
  • 1 Tablespoon Ginger grated
  • 2 Tablespoons Orange zest
  • 1 Teaspoon Serrano chili minced More or less to taste

4 Chicken breasts or thighs

  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground black pepper

Instructions

  1. Combine marinade and chicken. Marinade 2-8 hours. Discard marinade. 

    Combine chic broth, orange juice, sugar, orange zest, butter, tamarind paste, pepper and ginger in a saucepan and place over medium-high heat. Reduce sauce to 3/4 cup over medium heat, about 30 minutes.  Whisk often. The  sauce will be thick enough to coat a spoon. Remove from heat adjust the seasoning with salt and black pepper.

    Preheat an outdoor grill for medium-high heat. Put about 1/4 cup of glaze into a  bowl to baste the chicken while grilling. 

    Place chicken breasts onto preheated grill. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. Transfer chicken to a serving plate and serve with remaining tamarind glaze .


Pin this Orange and Tamarind Glazed Chicken
Orange and Tamarind Glazed Chicken

Check out my Mexican Chicken Pinterest Board for more tasty chicken recipes.



When An Amiga Gives You Oranges… Make Magic. How To Use Fresh Orange Juice

10 Ways to Use Fresh Orange Juice/ MyBajaKitchen.com

Oranges are the fruit I most associate with Christmas. We never had much money at Christmas but my Mom always made sure we had a few gifts under the tree and a stocking filled with oranges and whole nuts. Oranges always make me think of her. So when my dinner guests arrived this week, bearing a crate of fresh Mexican oranges as a hostess gift, I was overwhelmed with citrus joy.

Angels come in many forms it seems. My friend, Ceci, could not have known that every time I cut into an orange I would think of my Mom and remember Christmases past.

Now, what to do with a crate of oranges besides making fresh squeezed oj? Let me tell you that oranges do not need to be delegated to breakfast alone. Here are 10 sweet and savory ways to use these vitamin C packed beauties. I’m taking my crate of oranges to Fiesta Friday with our tireless hostess, Angie where you can join our virtual fiesta. Continue reading “When An Amiga Gives You Oranges… Make Magic. How To Use Fresh Orange Juice”

Sheet Pan Chipotle Chicken Fajitas, Spicy Yogurt Marinade

Sheet pan chicken fajitas/ MyBajaKitchen.com

Sheet Pan Chipotle Chicken Fajitas, an easy weeknight family meal.
Try it tonight.

 

I am loving sheet pan meals. Once the weather turns hot in Baja, I will abandon the oven meals, but they’re perfect for autumn days in Nevada. These sheet pan chipotle chicken fajitas were so easy and delicious. You can grill this recipe in a grill pan outside, just as easily, when it is too hot to bake.

I was visiting my son, who doesn’t have an outdoor grill in his fancy high-rise apartment so I baked these fajitas in the oven and they were delicious and easy.

Marinate the chicken in yogurt, chipotle and cilantro for at least 2 hours up to 8 hours, then toss the chicken, peppers and onions onto a sheet pan and bake. It couldn’t be any easier and the clean up was a breeze on a parchment lined pan. As you know, I’m avoiding cooking on aluminum foil and I’ve been quite happy with parchment paper as a healthy substitute.

Sheet pan chicken fajitas/ MyBajaKitchen.com

One pan and easy clean up

The yogurt marinade makes the chicken slightly spicy hot and really moist. Add or subtract the chipotle to adjust the heat. One chipotle and 1 tablespoon of adobe sauce gave this a mild but noticeable kick of heat. Use this marinade for simple grilled chicken for salads, tostadas, or tacos.

Heat your tortillas in the oven for the last 10 minutes. Wrap in parchment or place them in a cake pan.

Special dietary concerns?

Paleo or Keto diets?
Skip the yogurt marinade or use an appropriate paleo substitute. Try coconut or almond yogurt.  For Keto diets, use a lettuce wrap or a low carb tortilla like cauliflower or almond flour tortillas. I haven’t tried these recipes but they look easy and healthy.

Vegan or vegetarian diet?
Substitute thick slices of portobello mushrooms or tofu marinated in coconut or almond yogurt. Cashew cream with lime would be great in place of sour cream.

Weight loss diets?
These are perfect with low-fat chicken and healthy vegetables. Go easy on the guacamole, a little goes a long way, and skip the sour cream. Small whole grain tortillas or lettuce wraps will save a few calories. Make the veggies the star of this meal.

Sheet pan chicken fajitas/ MyBajaKitchen.com

I tossed the bell peppers with cumin, oregano, smoked paprika, olive oil and more cilantro before baking them. You can substitute a prepared fajita or taco seasoning but I’m not a fan of the scary extra ingredients or the cost of store bought seasoning packets. If you buy the individual spices you can use them in multiple Mexican or Mediterranean dishes or make your own spice combinations and store in air tight jars for quick additions to meats and vegetables.

I want to try these with poblano peppers for a little more heat. I prefer red bell peppers over green but use whatever is freshest. Any type of onion will be fine.

Sheet pan chicken fajitas/ MyBajaKitchen.com

 

Serve with homemade guacamole. An easy recipe.

Mash and avocado with 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 to 1/2 of a minced Serrano chili, juice from 1/2 of a lime and salt to taste. Simply guacamole! No need to buy that weird pre-made grocery store stuff. Yuck.

Make your own salsas

 

I used fresh pico de gallo, which I make every week, but try a fruit salsa, like pineapple or watermelon, with these versatile sheet pan chipotle chicken fajitas.

Pin it for later. You might like my Taco Tuesday Pinterest board or Mexican Salsas board. I’ve taken the work out of finding taco and salsa recipes for you. Send me an email if you want to join these popular board.

Sheet Pan Chipotle Chicken Fajitas /MyBajaKitchen.com, #Healthy Mexican Recipe

Sheet pan chicken fajitas/ MyBajaKitchen.com
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Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers. 



What’s your favorite sheet pan meal? Please share in the comments. Share the love on Pinterest and Facebook.

Sheet pan chicken fajitas/ MyBajaKitchen.com

Grilled Tri Tip, Smoky Spicy Cherry Chipotle Barbecue Sauce

Cherry Chipotle Grilled Tri Tip/ MyBajaKitchen.com

Summer happiness is a bowl full of freshly picked cherries and a spicy, smoky slightly sweet grilled tri tip. Best served with a bottle of vino tinto, near the water, with your best friends.

Cherry chipotle barbecue sauce is perfect on grilled beef tri tip. It is sweet and just spicy enough with cumin and smoke jalapeño peppers in adobe sauce. I had a tri tip but any grill worthy cut of beef would be delicious; try round steak, london broil, thick flank steak or even smaller cuts of beef steak. A pork tenderloin would be fabulous with this chipotle marinade and sauce. I think chicken would even sing with this sauce.

 

Cherry Chipotle Grilled Tri Tip / MyBajaKitchen.com

Adjust the heat to your tastes by using less chipotle and or seeding the peppers.
Don’t skip the smoky adobe sauce. That’s the best part of a canned chipotle. Freeze the remaining chipotle and adobe sauce for another day.

Cherry Chipotle Grilled Tri Tip/ MyBajaKitchen.com

Make-shift cherry pitter, brilliant kitchen hack.

I used a citrus squeezer to pit my cherries. Place 4-5 cherries in the squeezer and compress. Then just pop out the pit. A cherry pitter would also work but I didn’t have one.

Party plan! 

Make the cherry chipotle sauce first and marinate the tri tip 6 hours to overnight with part of the cherry sauce and more olive oil.

Make your side dishes in advance so you have time to socialize. Toss a salad together, make Mexican cauliflower rice or cumin quinoa and bake a batch of brownies before your guests arrive.

When your guests arrive have cold cerveza or margaritas available and heat the grill or start the charcoals. Grill your tri tip to medium rare, which will take about 30 minutes and pour on more warmed cherry chipotle sauce before serving.

I served this with cumin quinoa, salad greens with a balsalmic vinaigrette and fresh melon. We drank a bottle of California Zinfandel and barely had room for bourbon brownies for dessert.

Make ahead barbecue side dishes?

Cumin and cilantro quinoa
Rinse quinoa, sauté a little onion, garlic, cilantro chopped, a dash of salt and pepper and a tablespoon of cumin seeds, add broth or water and cook 15 minutes. Serve warm or at room temperature to rave reviews.

Bourbon Brownies, yes please.
Bake your favorite brownies or a healthy store bought mix. Pour a shot of bourbon over the hot brownies just out of the oven. Delicious and easy.

Cherry Chipotle Grilled Tri Tip
Recipe Type: Grilling
Cuisine: Mexican
Author: Tracey Delaplain
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Fresh cherries and chipotle make a smokey, spicy and sweet marinade and barbecue glaze for beef tri tip. Marinade can be used on pork and chicken also.
Ingredients
  • Onion 1/2 cup diced
  • Olive oil 1/4 cup and 1 tablespoon, divided
  • Fresh or frozen cherries pitted and rough chopped, 2 cups
  • Orange marmalade 1/2 cup
  • Cilantro chopped 1/2 cup
  • Chipotle in adobe sauce, 1-2 seeded peppers and 2 teaspoons of adobe sauce
  • Cumin seed 2 teaspoons
  • Sea salt 1/2 teaspoon
  • Beef tri tip 3-4 pounds
Instructions
  1. Sauté onion in 1 tablespoon of the olive oil 5 minutes until translucent. Add remaining ingredients through salt and 1/4 cup of water. Bring to a boil. Simmer 15 minutes. Let cool to room temperature.
  2. Combine 1/2 cup of cherry sauce and 1/4 cup of olive oil with the beef. Marinate 3-12 hours in the refrigerator.
  3. Heat grill to 500 degrees. Remove beef from the marinade and reserve marinade for basting. Discard any remaining sauce after basting. Grill tri tip on high heat for 5 minutes on each side to sear meat. Reduce heat to 400 degrees. Baste tri tip with remaining marinade and grill 8-10 minutes on each side. Remove when medium rare and let rest 10 minutes before serving.
  4. Rewarm the reserved cherry sauce. Slice beef across the grain and pour cherry chipotle sauce over meat and serve on a platter.
Notes
Allow additional 3-12 hours for marinating beef.

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Grilled tri tip cherry chipotle BBQ Sauce/MyBajaKitchen.com



Carne Asada Tri Tip Tacos, Baja Style

Carne Asada Tri Tip Tacos

Carne asada tacos are a taqueria specialty in Mexico.
Carne Asada translates to grilled meat. The traditional Mexican marinade includes fresh orange and lime juices, lots of garlic, cilantro, hot chilies and vinegar. I added cumin seed and oregano for a unique Baja twist. Flank steak, skirt, round and sirloin steak are all used to make carne asada tacos. The Ley’s grocery store in Loreto sells paper thin cuts of sirloin that soak up the marinade beautifully and grill in a matter of minutes. I use that cut frequently for carne asada tacos, broccoli beef stir fry and for Korean BBQ recipes.

Carne Asada Tri Tip Tacos

I chose a juicy beef tri tip, which is a thick bottom round cut, for my tacos. I served them with chunky pico de gallo, red onions and avocado slices. You can add crumbled quéso fresco or chihuahua cheese but I prefer them without. I’m taking my tacos to Fiesta Friday to party with my blog amigos.

 

Carne Asada Tri Tip Baja Tacos

Carne asada, tri tip, marinaded in orange, lime, cilantro, jalapeño, cumin and oregano. Taqueria style tacos filled with juicy grilled beef and pico de gallo. A BBQ crowd pleaser.

Ingredients:

Beef Tri tip, 3-4 pounds

Marinade;- 1/2 cup olive oil

6 cloves garlic, chopped

1/3 cup lime juice, 4 Mexican limes

3/4 cup orange juice about 2 large oranges

1/2 cup chopped fresh cilantro

2 tablespoons red wine vinegar

1 jalepeño, diced

1 tablespoon cumin seed or 3 teaspoons ground cumin

1 teaspoon dried Mexican oregano

Instructions:

Combine marinade ingredients. Place beef in a ziplock bag and pour in the marinade. Marinade at least 4 hours to overnight.

Grill tri tip. Sear each side on high heat, 500 F for 5 minutes then reduce heat to medium 350 F for 10 minutes per pound for medium rare, check meat temperature. Medium rare should read about 130 degrees. Let meat rest 10 minutes. Slice into 1/2 pieces against the grain.

Grill tortillas over medium heat with a drizzle of olive oil. Keep warm until ready to assemble tacos.  Serve with pico de gallo, pickled red onions and avocado slices.

Enjoy your 4th of July celebrations, it’s a perfect day to be outside for a BBQ. Make carne asada tacos, make margaritas – MAKE FRIENDS. Share this post or pin it and maybe your friends will make tacos for you!

Check out my Taco Tuesday Pinterest Board or Mexican Beef Recipes. Send me an email if you would like to join this group Board.
Carne Asada Tri Tip Tacos

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Tequila Lime, Orange, Margarita Marinade for Fish and Chicken

MyBajaKitchen

Make this quick margarita marinade for chicken or fish by combining limes, oranges and tequila. You can substitute orange juice for the tequila but the tequila does give this simple marinade a uniquely Mexicana flare. Use a tequila that you would also drink, just like when adding wine to any dish. I’m a fan of aged tequilas, reposado or añejo for sipping and cooking. My favorite is Casadores.
Here’s an article in Town And Country Magazine that you might find interesting about tequila
.
Marinade fish or chicken for a tasty grilled or baked Baja meal in margarita marinade. 

One sheet pan meal idea.
I marinated my salmon for 20 minutes and baked it on a baking sheet with asparagus at 350 for 20 minutes. The marinade adds a slightly sweet glaze to the salmon. I think tequila lime marinade would be tasty on grilled fresh red snapper, halibut or dorado.

Delicious grilled chicken.
Marinade chicken pieces for 30 minutes to 6 hours. Grill on indirect moderate heat because the sugar can burn. Toss on zucchini slices and corn on the cob for a complete BBQ fiesta.
Of course having a pitcher of perfect margaritas would be a welcome addition to any BBQ.

Margarita Tequila Marinade

An easy marinade of tequila, lime and oranges with a touch of sweetness for fish or chicken.

Ingredients:

Fresh orange juice, 3/4 cup, 2 oranges

Fresh lime juice, 1/4 cup,

1 ounce tequila, may substitute orange juice

1/4 cup brown sugar

1/4 cup cilantro

2 tablespoons olive oil

1 clove garlic minced

Instructions:

Combine all ingredients for marinade. Marinade chicken 30 to 120 minutes. Marinade fish no longer than 30 minutes.

 

 

 

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Margarita marinade for chicken and fish

Check out my Pinterest Board for Marinades. I’ve found all of the best marinades for you.

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