Cinco de May falls on a Saturday this year which means grills around the country are gonna be piping hot and ready to serve up some yummy treats! This year simplify your May 5th celebration by prepping chicken ahead of time in this lovely marinade that’s inspired by [mostly] Mexican flavors.
I know what you’re thinking, how in the world does teriyaki sauce “go” with Mexican flavors, and all I can say is, “It does.” The sweetness is a wonderful compliment to the tangy-ness of the lime juice and the freshness that the cilantro brings. Maybe I should coin it Mexican-fusion…or maybe you should just try it, regardless of the kind of bizarre combo.
Bonus: The flavors go amazingly well with beer AND margaritas, as they should.
Makes enough for 4-6 bone-in chicken thighs.
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1/4 cup teriyaki sauce (don’t be afraid – it goes very well with the other flavors)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 2 tablespoons freshly chopped cilantro
- 2 limes, zested and juiced
- 2 green onions, diced
Whisk all the ingredients together and then pour over the chicken, taking care to coat each piece on both sides. Cover and refrigerate for at least 2 hours, or up to overnight, turning the chicken a few times to ensure it’s soaking up the marinade evenly.
Let the chicken sit at room temperature for 15 minutes before baking or grilling.