Serves 1
Directions
- 1In a blender, combine orange juice, pineapple juice, lemon juice, garlic cloves, salt, pepper, paprika, chile de árbol, turmeric, and a little oil.
- 2Blend until a smooth consistency is achieved.
- 3Remove the spine from the chicken to open it easily, allowing the marinade to penetrate better.
- 4Place the butterflied chicken in a Ziploc bag with the marinade.
- 5Refrigerate the chicken for a minimum of 12 hours (up to 24 hours).
- 6Roast the marinated chicken on the grill, turning it every 2.5 minutes.
- 7Continue roasting until the chicken is golden brown on the outside and well cooked on the inside (175 F).
- 8Once cooked, remove the chicken and cut it into pieces.
- 9For the sauce, blend tomatoes, jalapeño chile, 1/4 onion, apple cider vinegar, salt, pepper, and a little oil until you get a smooth texture.
- 10Separate the chicken into individual pieces (legs, thighs, breast, wings) and serve.
Ingredients
- 250 ml orange juice
- 250 ml pineapple juice
- 5 lemon juice
- 3 heads garlic cloves
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp paprika
- 1 tbsp chile de árbol
- 0.5 tbsp turmeric
- vegetable oil
- tomatoes
- jalapeño chile
- 0.25 onion
- apple cider vinegar
- salt
- pepper
- oil
Equipment
blenderziploc bagrefrigeratorgrill
Tips
- Open the chicken butterfly style to help the marinade penetrate better.
- Marinate the chicken for at least 12 hours, up to 24 hours.
- Roast the chicken turning it every 2.5 minutes until golden brown outside and cooked through (175 F).
- The speaker felt an ingredient might be missing from the secret recipe, but it was still very good.
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