Fiesta Chicken

• 14 cup olive oil
• 3 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 2 tablespoons onions, finely chopped
• 1 garlic clove, minced
• 12 teaspoon sugar
• 12 teaspoon dried oregano leaves
• salt, to taste
• pepper, to taste
• 14 teaspoon ground cumin
• 1 lb skinless boneless chicken breast
• 1 tablespoon yellow onion, diced
• 1 tablespoon garlic, chopped (about 2 cloves)
• 2 tablespoons Dijon mustard
• 14 teaspoon ground cumin
• 1 tomatoes
• 2 tablespoons cilantro, chopped
• 23 cup seasoned rice wine vinegar
• black pepper, to taste
• 1 teaspoon salt
• 2 tablespoons honey
• 2 tablespoons pureed chipotle chiles
• 12 cup olive oil

1. In large sealable plastic bag or shallow glass dish, combine all marinade ingredients.
2. Add chicken pieces, turning to coat all sides.
3. Seal or cover and refrigerate for 4 hours.
4. When ready to grill, remove chicken from marinade, discard marinade.
5. Grill chicken until no longer pink, about 8-10 minutes, turning once halfway through cooking time.
6. Place cooked chicken on platter and keep warm, covered with foil.
7. Serve with dressing.
8. To Make The Dressing: Place all the ingredients except oil, in blender or food processor.
9. Blend until smooth.
10. Slowly add oil in thin stream while blender or processor is running and blend until all the oil is incorporated and vinaigrette is completely emulsified.
11. Will keep 3-5 days in refrigerator in airtight container.

olive oil, lime juice, red wine vinegar, onions, garlic, sugar, oregano, salt, pepper, ground cumin, chicken breast, yellow onion, garlic, mustard, ground cumin, tomatoes, cilantro, rice wine vinegar, black pepper, salt, honey, chiles, olive oil

Taken from www.food.com/recipe/fiesta-chicken-516123 (may not work)