For 2-3 lbs. boneless, skinless chicken. Buy sliced chicken breasts or chicken cutlets at NB.
Marinade
- 1/2 c. orange juice
- 1/2 c. lime juice
- 1/2 small onion, coarsley chopped (about 1/4 cup)
- 2 cloves garlic
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. thyme
- 1/4-1/3 c. olive oil
Put all marinade ingredients except oil into blender. Blend until smooth. With machine running, add oil in a slow, steady stream. Marinade will thicken slightly. Pour over chicken in a large ziplock bag (set in a baking dish i ase of leaks), and mix gently to make sure all chicken is evenly coated. Refrigerate for 4 to 6 hours. Grill over medium-high heat for just a few minutes per side. Slice and serve in warmed tortillas with choice of condiments.