Ingredients

• 1/2 cup vegetable oil
• 1/4 cup orange juice
• 1 lime, juice of
• 1 lemon, juice of
• 1 cup tomato puree
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon chili powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon garlic powder
• 1/8 teaspoon jalapeno powder (if not available use crushed red pepper)
• 1 lb boneless chicken thighs

Instructions

1. mix all ingredients except chicken in a bowl.

2. add chicken and let marinate 24 - 48 hours.

3. take chicken out of marinade and place in a 9x13 baking dish.

4. bake uncovered in a 425 degree F oven for 30 minutes.

5. cover and bake at 325 degrees F for 30 more minutes.

6. while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.

7. serve over rice or wrapped in a tortilla.

8. Alternate cooking method using a grill.

9. reserve 1/3 of marinade.

10. mix chicken into the rest of marinade.

11. marinate 24 - 48 hours.

12. cook the chicken on a grill until outside is slightly blackened.

13. put in a 9x13 pan

14. add the reserved marinade.

15. cover and bake at 325 degrees F for 30 minutes.

16. shred as described above.