• 6 ounces pineapple juice
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
  • 8 drops yellow food coloring (but accurate) (optional)
  • 1 tablespoon vegetable oil
  • 4 lbs frying chicken, cut up

Directions

  1. Marinate chicken in zip-lock bag overnight.
  2. Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time.
  3. Grill over indirect heat, turning 4 times, 12 minutes each time.
  4. Serve with your favorite tortillas, rice an barracho beans.
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)