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00Ingredients
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1 small onion, chopped
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2 cloves garlic, minced
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2 tablespoons vegetable oil
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2 tomatillos, husks removed, chopped
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½ cup orange juice
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2 tablespoons lime juice
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1 tablespoon lemon juice
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1/4 teaspoon cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground habanero chile
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2 small chickens, cut in half lengthwise
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Salsa of choice
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Corn tortillas
Instructions
Saute the onion, garlic, and tomatillos in the oil until soft. Add the remaining ingredients, except the chicken, and simmer for 10 minutes. Place in a blender and puree to form a sauce.
Marinate the chicken in the sauce for at least 3 hours.
Grill the chicken, until done, basting frequently with the sauce.
| Servings |
| 4 |
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The concept of marinating chicken in a spicy fruit juice and then char-broiling originated in Mexico and is becoming quite popular throughout the Southwest. The chicken is served with warm corn tortillas, fresh salsa, and a side of pinto beans. Customers then remove the chicken from the bones, place it in the tortilla, top with salsa, and enjoy. Note: This recipe requires advance preparation.
Ingredients
InstructionsSaute the onion, garlic, and tomatillos in the oil until soft. Add the remaining ingredients, except the chicken, and simmer for 10 minutes. Place in a blender and puree to form a sauce. Marinate the chicken in the sauce for at least 3 hours. Grill the chicken, until done, basting frequently with the sauce.
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