1.5poundschicken breastbutterflied and cut into thin cutlet pieces.
⅓cuporange juiceabout 1 orange
⅓cuplemon juiceabout 1 large lemon
⅓cuplime juiceabout 2 juicy limes
1tspchili powder or smoked paprika
1tspgarlic powder
1tspcumin
2tsppure maple syrup
¼cupfresh chopped cilantro
1tbspolive oil or avocado oil
½tspkosher saltnot iodized
1jalapeñochopped
Instructions
In a large bowl, add the chicken, orange juice, lemon juice, lime juice, chili powder, garlic powder, cumin, maple syrup, cilantro, olive oil, and salt. Use tongs to mix and flip each cutlet to ensure even distribution of the marinade.
Cover the marinated chicken with a lid or saran wrap. Place it into the fridge for a minimum of 30 minutes and a maximum of 24 hours.
When ready, preheat a nonstick skillet to medium-high heat. Add a drizzle of olive oil. Place each cutlet onto the pan. Cook for 4-5 minutes on each side.
The internal temperature should 165°F and each side is golden brown with crispy edges.
To use the marinade as a sauce, remove the chicken from the pan and add the marinade and cook over medium-low heat for 3-5 minutes or until the sauce slightly thickens.
Eat alongside Spanish or Mexican rice or shred right before stuffing inside tortillas.
Notes
Looking for spice? Add a Jalapeño.Don't have pure maple syrup? Use 1/3 cup pineapple juice. I used halal chicken for this recipe.