Ingredients:
- 900 g (2 lbs) Boneless, Skinless Chicken Breasts or Thighs, trimmed and cut into 1/2-inch strips
- 1/4 cup (60 ml) Olive Oil
- 1/4 cup (60 ml) Fresh Lime Juice (from 3–4 large limes)
- 4 large cloves Fresh Garlic, finely minced or pressed
- 1 tsp Light Brown Sugar, lightly packed
- 1 Tbsp Chili Powder (Standard American)
- 1 Tbsp Smoked Paprika (Pimentón Ahumado)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano (Mexican oregano recommended)
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Cayenne Pepper (Optional, for heat)
Instructions:
- Prep the Chicken: Lay the chicken on a clean cutting board. Using a sharp knife, slice the meat across the grain into uniform 1/2-inch (1.2 cm) strips. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together all the spices: chili powder, smoked paprika, cumin, oregano, salt, pepper, and cayenne (if using). This ensures the spices are evenly distributed.
- Add Wet Ingredients: Pour the olive oil, fresh lime juice, minced garlic, and brown sugar into the bowl with the spices.
- Whisk Thoroughly: Whisk the mixture vigorously for 30–60 seconds until the sugar is dissolved and the marinade emulsifies slightly (i.e., it looks creamy, not separated).
- Combine Chicken and Marinade: Transfer the sliced chicken to a zip-top bag or shallow dish. Pour the entire marinade over the chicken strips, ensuring every piece is coated.
- Seal and Massage: Remove air from the bag, seal it, and gently massage the chicken to work the marinade into the meat. If using a dish, stir well and cover.
- Chill (The Waiting Game): Place the chicken in the refrigerator. Marinate for a minimum of 30 minutes. Do not marinate for longer than 4 hours, as the lime juice is highly acidic and will start to toughen the chicken.
- Prep for Cooking: When ready to cook, remove the chicken from the refrigerator. Drain the chicken strips from any excess marinade and pat them lightly with kitchen paper before cooking over high heat to ensure a proper sear.