Grilled Chicken Breasts (or Thighs) with Tangy Yucatecan Spices, Seasonal Vegetables, and Roasted Fresh Chile Salsa

1. Soften Garlic

Place the garlic cloves in a microwaveable bowl, cover with plastic wrap, and microwave for about 30 seconds to soften the garlic.

2. Prepare Marinade

Blend the softened garlic with olive oil, apple cider vinegar, ground cloves, ground black pepper, ground cinnamon, dried oregano, sugar, and a pinch of salt in a blender or food processor to create a tangy marinade.

3. Marinate Chicken

Place the chicken breasts or thighs in a bowl and pour half of the marinade over them, ensuring each piece is well-coated. Reserve the remaining marinade for the sauce.

4. Prepare Broth Mixture

Combine the remaining marinade with chicken broth and a pinch of salt in a saucepan, preparing a broth mixture to be used as a sauce later.

5. Grill Chicken

Grill the marinated chicken over medium heat for about 15-16 minutes, turning occasionally, until it has a charred exterior and remains juicy inside.

6. Cook Seasonal Vegetables

Cook seasonal vegetables in a microwaveable bowl with a bit of salt and water, covered with plastic wrap, for 3-6 minutes until tender.

7. Boil Broth Mixture

Bring the broth mixture to a boil in a saucepan to intensify the flavors, creating a savory sauce to complement the chicken.

8. Serve the Dish

Arrange the grilled chicken and cooked vegetables on dinner plates. Drizzle the boiling broth mixture over the chicken and serve with 1/2 cup of Roasted Fresh Chile Salsa on the side.