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Grilled Pollo-style Chicken

Wednesday, September 28, 2016


1 tablespoon apple cider vinegar
2 tablespoons fresh lime juice
6 ounces pineapple juice
6 cloves mashed roasted garlic
2 teaspoons sriracha
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon ground cumin
1 teaspoon turmeric (careful, because it stains)

2-3 pounds boneless skinless chicken thighs
(or any other parts — see below)


Whisk all marinade ingredients and pour into a ziplock bag. Add chicken. Press out as much air as possible, then seal the bag. Massage the chicken so that the marinade is well distributed. Refrigerate for at least four hours, up to 24. Remassage every once in a while. 

Remove chicken from marinade and place on a rack over a baking sheet to drain. (Discard marinade.) Start a two-zone fire in a charcoal grill (or preheat gas grill to medium-hot). 

When fire is ready, spray grill and chicken with nonstick spray. For boneless skinless thighs cook for 6-7 minutes per side over hot side (move to the cool side if there are flare-ups). [For bone-in chicken parts, cook on cool side for 30-40 minutes, then move to hot side for 5-10 minutes per side. Check with probe thermometer. 165°.] 

2 Comments leave one →
  1. Karen Bading permalink
    Saturday, October 15, 2016 9:16 pm

    Can I subscribe? Often drool over your menus and I’ve had your BBQ

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