This is an easy, tasty way to prepare chicken, especially during warm months when a lot of cooking moves outdoors. I buy ancho chile powder from a chile and spice vendor in the mercado, but it can also be made by grinding ancho chile in a spice or coffee grinder.
- ¼ cup freshly squeezed lime juice
- 2 cloves garlic, crushed in a garlic crusher
- ½ tablespoon ancho chile powder
- ½ teaspoon ground cumin
- 2 tablespoons corn oil
- salt to taste
- 2 pounds chicken pieces
Mix the lime juice, garlic, ancho chile powder, cumin, oil and salt to taste in a large, nonreactive bowl. Add the chicken pieces, making sure that all are covered with marinade.
Cover and marinate in the refrigerator for two hours. Drain chicken, discarding any remaining marinade. Grill on both sides until done. Serves 4.
Mexican limes: a double duty fruit