Pollo Á La Brasa
Print recipeIngredients
- 4 chicken thighs (or 1 whole 3-4 lb. chicken)
- 2 Limes (Juiced)
- 4 cloves Garlic (peeled)
- 1 tablespoon Kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons brown sugar
- 1/2 teaspoon fresh ground black pepper
Directions
| Step 1 | |
  Combine all ingredients (except chicken) in the bowl of a food processor, and blend until smooth. | |
| Step 2 | |
 Dry chicken well, and loosen the skin, making sure to leave it attached to pieces | |
| Step 3 | |
 Pour marinade over chicken, making sure marinade gets under the skin Cover and refrigerate for several hours, ideally, overnight | |
| Step 4 | |
 Preheat oven to 400 Using a flat rack for pieces, or a V rack for a whole chicken, spray with non-stick spray, or brush with oil Line pan with foil, and place rack on pan, and chicken on rack | |
| Step 5 | |
| Cook at 400 for fifteen minutes, then lower heat to 325, and roast for another twenty minutes for pieces, and an hour for a whole chicken Serve with rice | |