Yogurt does a good job tenderizing chicken. It also keeps it moist. Yeah, just plain ol' yogurt. Not banana or raspberry, although I've never tried those. Lime just adds some acid to help it break down a bit more. Lemon or vinegar also can work, but lime goes well with Mexican. We'd normally add chile powder to the seasoning, but there's already a lot of that in the sauce. I'll try to get a recipe for you. My wife does that and she's done many different kinds. She went from very authentic to very simple and I have no idea what this was as I was working and came home to it.
BTW, Fingerlickin' is the new and improved Gore. I don't know why he doesn't post the receipt himself.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill,
UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD?
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