This is a great, traditional Mexican recipe for grilled chicken. You will want to use smaller birds, so if you need a lot, just buy more not bigger. This will help to keep down the cooking time.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
Ingredients:
- 2 small chickens, cut in half down the middle
- 1/2 cup orange juice
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 tomatillos, husks removed, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1/4 teaspoon hot chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- salsa and tortillas
Preparation:
Sautéed onion, garlic and tomatillos in oil until soft. Add juices and spices. Simmer for about 10 minutes while stirring. Set aside and allow to cool. Place chickens in a large container or large resealable bags. Cover with sauce and refrigerate for 3 to 4 hours. Preheat grill. Remove chicken halves from marinade and place on medium hot grill. Grill for about 30 minutes turning occasionally and basting with reserved sauce every 10 minutes. Do not baste in the last 10 minutes of grilling. Remove when done and serve with salsa and tortillas. Traditionally you eat this dish by shredding off pieces of chicken and wrapping in tortilla.
