Grilling in hot weather just suits me fine. That and a tub full of ice cold cerveza.
While the chicken soaks in this zesty, flavorful marinade – that’s the time I enjoy kicking back and enjoying the pleasures of late afternoons and early evenings. I know that in just a short time, I will enjoy some of the finest mixed-up Mexican flavored chicken ever. I hope you will try it too – it’s a whole nutter experience folks. Enjoy!
Pollo a la Parrilla Loco
4 hearty servings
1 cup white vinegar
1 cup olive oil
1/2 cup white wine
Juice of 1 Mexican lime (or key west)
3 garlic toes, crushed
1 teaspoon salt
1 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 to 2 teaspoons red pepper sauce
1 tablespoon minced fresh cilantro
4 chicken halves
Combine ingredients; marinate chicken at least 2 hours or up to 8.
Grill over medium low fire turning several times. Add 1/4 cup of water to the marinade and baste the chicken often cooking until skin is crisp and thigh meat is done. Call me crazy but I like to dunk the halves into the marinade as I turn them.
Serve with fresh salsa, roasted corn and frijoles rancheros. Sprinkle with additional fresh herbs if desired.