Ingredients
1/4 - 1/3 Cup lime juice (bottled is fine)
1 T brown sugar
1 T soy sauce
2 t oil
1 T minced garlic mixed with 1 t salt to form a paste (I used pre-minced garlic so I don’t get the smell on my hands)
2 t ground cumin
1 t cinnamon
1 t cocoa powder (unsweetened)
1/4 t red pepper flakes, or to taste
3 T chopped fresh mint, if you have it
Preparation
Put lime juice, brown sugar, soy and oil into a sturdy freezer bag that is large enough to hold the meat you wish to marinate. Allow the brown sugar to disolve in the liquid. Using a mortar and pestle or the back of a sturdy spatula or spoon in a small bowl, mix together the garlic, spices and mint to form almost a paste. It will be close to the consistency of a “rub”, but slightly wet from the garlic. Add this to the plastic bag and shake (close the bag tightly first!) to integrate the ingredients. Add your chicken, beef or whatnot to the bag. It can be fresh, thawed or frozen. Marinate in the fridge for at least 6 hours, preferably overnight, up to 24 hours, turning occasionally. Drain bag well and heat a heavy skillet over medium high/high heat. If you have a non-stick skillet, you don’t need oil; the meat will almost caramelize on the outside and prevent sticking. Cook according to safety/preference for your cut of meat.
