Cooking & Baking
Related: About this forumUPDATE: Tonight's Chicken Fajita's Are Done (w/pics)!
Last edited Sun May 24, 2020, 09:12 PM - Edit history (1)
Marinade:
Lemon & Lime Juice, Salt, Pepper, Honey, Oregano, Cumin, New Mexico Chili Powder, Garlic Powder, Onion Powder, Paprika, Olive Oil
Sadly I'z out of cilantro so the only hint of it is in the guac cause I have some Pico I made Friday left over and folded that in with the other spices I use.
Chicken Thighs started in the marinade before bed last night.
Onion, Red Bell Pepper, Poblano Pepper, diced Serrano Peppers started marinading just now, and Guac was also made just now.
I usually give both 2-3 hours in the fridge for both for flavors to meld before cooking
Thighs will go on Weber Kettle over Kingsford Blue to grill with a few Applewood chips (I'm out of Mesquite).
The Thighs Hot Off the Grill
The Noms (there were GREAT if I say so myself )
Kali
(55,002 posts)been having a friendly back and forth about the practice and where it might have started with a friend. still don't know how it got started, but it doesn't really work. here is an article - https://www.livescience.com/33660-guacamole-avocado-pit-prevent-brown.html
bottom line, put lime juice on it and/or plastic wrap. the pit only "protects" what it covers.
mr_lebowski
(33,643 posts)It's covered with plastic wrap across the surface (w/o the pit) in the fridge as we speak
Kali
(55,002 posts)any idea the origins of the practice?
cayugafalls
(5,639 posts)Enjoy the Fajitas! Guac is a favorite! So yummy!
mr_lebowski
(33,643 posts)You comin' by?
cayugafalls
(5,639 posts)Besides your probably already eating...lol.
Enjoy, Mr. L
elleng
(130,714 posts)to encourage myself actually to DO something.
Kali
(55,002 posts)We had green chile burgers, they were pretty damn good too.