Sinaloa Style Grilled Chicken - Pollo a la Brasas

Sinaloa Style Grilled Chicken is a flavourful dish that combines chicken with a citrus-rich marinade made from orange juice, garlic, onion and aromatic herbs. Slow grilling over hot coals creates juicy meat, crisp skin and delicious smoky notes, while regular basting builds layers of flavour. The result is a vibrant and satisfying meal that is perfect for family gatherings, barbecues and outdoor dining.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Ingredients

2 large chickens whole
1 1/2 cups orange juice
1 small onion chop
12 cloves garlic peel
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp Dried marjoram
4 dried bay leaves
Salt to taste
ground pepper to taste

Instructions

Using a large knife or kitchen shears, cut along both sides of the backbone of the chicken and remove it.
2 large chickens
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.
1 1/2 cups orange juice, 1 small onion, 12 cloves garlic, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp Dried marjoram, 4 dried bay leaves, Salt, ground pepper
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.

Nutrition