Sinaloa-Style Grilled Chicken – Pollo a la Brasas is a Mexican equivalent of a drive in dish. This is cooked at the side of the road for passers by to purchase. The very simple ingredients in this menu make it so easy to prepare and cook. The orange juice and the garlic add the kicks whilst the herbs add the finishing touches. The Sinaloa marinade is one you can use with other meat such as pork. I serve dish this with a simple Fruit Salsa for a lovely contrast or a Chayote Salad – Ensalada de Chayote or Zucchini Salad – Ensalada de Calabacitas for a full meal.
Sinaloa-Style Grilled Chicken – Pollo a la Brasas
- Using a large knife or kitchen shears, cut along both sides of the backbone of the chicken and remove it.
- Lay the chicken skin-side up and press the breastbone to flatten the chicken.
- Alternately, the chicken can simply be cut into serving pieces.
- Combine the remaining ingredients in an electric blender or food processor and puree until smooth.
- Combine the chicken and the marinade in a non-reactive bowl or large plastic bag and marinate refrigerated at least 4 hours or overnight.
- Cook the chicken over hot coals or under a preheated broiler, turning every 10 minutes and basting with the marinade, until charred and the juices in the thigh run clear when pricked with a fork, 30 to 45 minutes.