mexican marinade

Great on both chicken and shrimp. A reddit masterpiece.

1-2 lbs boneless skinless chicken thighs, chicken breasts, or shrimp
¼ cup lime juice
¼ cup olive oil
1 tablespoon Worcestershire sauce
2 teaspoon salt
2 teaspoon onion powder
2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon black pepper

Combine all ingredients of the marinade and mix. Trim excess fat from the chicken thighs and place in a zip bag or airtight container with the marinade. Marinate in the fridge for at least 2 hours before cooking, or overnight.

For chicken, bake at 425 for 30 minutes or pan sear both sides first and bake for 20 minutes.

For shrimp, pan fry both sides for 2-3 minutes until cooked through.

salsa verde

Use just half a jalapeno for a less spicy version. Can be made in the blender smoothie cup as well.

4 tomatillos, husked, washed, and halved
1/2 white onion, quartered
1 jalapeño, seeded and sliced in half
2 Tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
1 handful cilantro leaves and stems
3 Tbsp. lime juice
1/4 cup extra-virgin olive oil
Tortilla chips, for serving

Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper. 

Roast until softened and charred in spots, about 20 minutes. Let cool.

Transfer roasted vegetables, cilantro, and lime juice to a blender and blend. Add olive oil and blend again until mostly smooth. Season with salt and pepper if needed.