6 bonless skinless chicken breast

1 ( whole ) plastic lemon juice

1 ( whole ) plastic lime juice

1/3 cup of orange juice

1/3 cup of canola oil

1 teaspoon ground turmeric

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

Put everything in a large freezer bag and refrigerate for 24 hours.

Then grill the chicken on outside grill until done and serve with

home made salsa and fat free flower tortia.

( The only way I can get the chicken down is with lots of salsa )

I roast 4 Anaheim chilies on top of the stove until black

1 large can of tomatoes ( diced )

1 whole bundle of calontro ( diced )

2 or 3 Tablespoons of ground garlic ( in the jar )

1 salsa seasoning package

4 green onions ( diced )

I put everything in the blender ( except the onions )

The roasted anaheim chilies give the salsa a smokey kind of flavor.

It will last refridgerated for about 3 or 4 days.

Thanks for the recipe. Do you know if you can cut the oil down to less the 1/3 of a cup and it still is okay?

Sounds great, can't wait to try it. I LOVE salsa. areellady, since this is a marinade, it probably isn't going to absorb all that oil.

Hi areellady,

Yes I think you can just omit the oil all together. I think I will do the same the next time I make it again.

On the salsa when I said roast the chilies....I just put them on top of the burners of my range in the kitchen.

I hope you enjoy this recipe. Have you ever had El Pollo Loco Chicken befor ? There is a chain of these resturants on the west coast.