Sinaloa Grilled Chicken
Yield: 4 servings
Cook Time: 20-30 minutes
Tips: You can use a whole (cut up) chicken (with skin) or skinless, boneless chicken breasts with this recipe. Salsa can be made a day in advance.
Suggestion: Cut chicken into smaller pieces or cut or shred into bite-size pieces and roll up in warmed tortillas with Tomato & Tomatillo Salsa (recipe below), avocado slices and/or Monterey jack cheese.
Ingredients
- Tomato & Tomatillo Salsa
- 3/4 lb. tomatoes, bases of stems removed
- 3 tomatillos
- 1/4 medium onion
- 1 large clove garlic
- 1 whole Serrano chile, stem removed
- 2 cups water
- 1/2 teaspoon salt
- Chicken
- 1 cup white vinegar
- 1/2 cup water
- 2 small cloves garlic, crushed and chopped
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon oregano, crumbled
- 1/2 teaspoon ground black pepper
- 1 bay leaf, crumbled
- 4 skinless, boneless chicken breasts (or 1 chicken, cut into serving pieces)
Directions
Tomato & Tomatillo Salsa
Remove papery husks from tomatillos and rinse together with tomatoes in a colander. Place tomatoes, tomatillos, onion, garlic and chile in large saucepan. Add water. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes.
Drain vegetables. Remove peel from tomatoes (this is very easy, as the peels will be falling off). Place all ingredients in a food processor or blender and puree. Pour salsa into a container and stir in salt. Cover and store in refrigerator until ready to serve.
Chicken
In a medium mixing bowl, combine vinegar, water, garlic, salt, chili powder, oregano, pepper and bay leaf. Wash chicken and pat dry. Place chicken pieces in a large shallow baking dish or plastic bag. Pour marinade over chicken. If using a baking dish, cover baking dish with plastic wrap and refrigerate for 3 hours or more (may refrigerate overnight), turning once half-way through chilling process. (If using a plastic bag, remove air from bag, tie bag in a tight knot and place in a bowl in the refrigerator, turning bag over once half-way through chilling process.)
Cook over hot coals, turning often, until done but not dry (bout 20-30 minutes, depending on heat of coals). Serve with Salsa and hot corn tortillas.
Remove papery husks from tomatillos and rinse together with tomatoes in a colander. Place tomatoes, tomatillos, onion, garlic and chile in large saucepan. Add water. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes.
Drain vegetables. Remove peel from tomatoes (this is very easy, as the peels will be falling off). Place all ingredients in a food processor or blender and puree. Pour salsa into a container and stir in salt. Cover and store in refrigerator until ready to serve.
Chicken
In a medium mixing bowl, combine vinegar, water, garlic, salt, chili powder, oregano, pepper and bay leaf. Wash chicken and pat dry. Place chicken pieces in a large shallow baking dish or plastic bag. Pour marinade over chicken. If using a baking dish, cover baking dish with plastic wrap and refrigerate for 3 hours or more (may refrigerate overnight), turning once half-way through chilling process. (If using a plastic bag, remove air from bag, tie bag in a tight knot and place in a bowl in the refrigerator, turning bag over once half-way through chilling process.)
Cook over hot coals, turning often, until done but not dry (bout 20-30 minutes, depending on heat of coals). Serve with Salsa and hot corn tortillas.