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Citrus Carne Asada Marinade

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I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Ingredients:

  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • 3 slices fresh ginger root
  • 4 skinless, boneless chicken breast halves

Directions:

Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.

Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).


Prep time: 15 mins / Cooking time: 10 mins / Total time: 1 day 25 mins

Serving: 8 / Yield: 2 pounds of steak

Calories: 158.3

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