2 to 4 servings
2 pounds cut-up chicken, your favorite pieces
1 tablespoon fresh garlic, minced
1 tablespoon fresh cilantro leaves, chopped
- Pursuit of big-money contract comes at a cost for Seahawks QB Russell Wilson
- Seattle man charged with vehicular homicide in cyclist’s death
- Paying the bill for U.S. Open at Chambers Bay
- ‘Historic’ tuition cut sets state apart from rest of U.S.
- Thursday notes: Seahawks escape suspension binge, NFL.com ranks Carroll, and more
Most Read Stories
1 jalapeño, seeded and minced
1 tablespoon cumin
1 teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
4 cups sour orange juice (or 2½ cups lime juice and 1½ cups orange juice), see note
1 cup pineapple juice
Note: Sour orange juice is also called bitter orange juice and is often available at Hispanic food markets.
1. Pat chicken dry. With edge of knife or mortar and pestle, mash together garlic, cilantro, jalapeño, cumin, oregano, salt and pepper until it forms a coarse paste. A sprinkling of kosher salt will help it form a paste, if necessary. Spread paste evenly over chicken.
2. Mix together sour orange juice and pineapple juice in a large bowl. Add chicken to the juices, cover and marinate in the refrigerator at least four hours or overnight.
3. Arrange grill for indirect cooking and heat to medium hot. Place chicken on the side of the grill away from the heat, and cover. Cook 40 to 50 minutes for white meat, an hour for dark meat, turning once.
4. Serve with rice and black beans.
— Adapted by the St. Louis Post-Dispatch from notmakeuprecipes.blogspot.com