3 lb. chicken tenders (or chicken parts that can be dipped then eaten easily)
2 jalapeno pepper, cored, seeded and minced
1 tsp plus 1 T minced garlic
2 T paprika
.5 tsp plus a pinch of salt
3 T chopped fresh oregano
1 T ground cumin
2 T plus .5 c olive oil
.5 c freshly squeezed lime juice 1 T chopped fresh cilantro
Rinse uncooked chicken with cold water; pat dry with paper towels. (Omit it if chicken is already cooked.)
In a bowl, combine jalapeño, 1 tsp garlic, 1 T paprika, ½ tsp salt, 1 T oregano, cumin and 2 T oil to form a paste. Rub over chicken. Place in a non-metal pan with a fitted lid and refrigerate at least 4 hours or overnight.
Preheat oven to 350. Remove chicken from refrigerator at least 30 minutes before baking. Sprinkle 1 T paprika and 2 T oregano over top of chicken and bake about :45 (or heat through for :15 if chicken was precooked). Let chicken stand before serving.
Meanwhile, in saucepan over medium heat, warm ½ c olive oil. Add 1 T garlic and saute, stirring constantly until garlic begins to brown, 3-4 minutes. Stir in lime juice and pinch of salt. Let cool, then stir in cilantro. Serve sauce alongside the chicken as a final dip of good taste.
Not as hot as you may think. Great make-ahead dish. Serve with a cold beer in front of sports on TV or in the backyard!
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