Grilled Chicken Breasts (or Thighs) with Tangy Yucatecan Spices

1. Soften Garlic

Place the garlic cloves on a microwave-safe dish, cover them with plastic wrap, and microwave for about 30 seconds.

2. Prepare Marinade

In a blender or food processor, combine the softened garlic, oil, vinegar, ground cloves, black pepper, cinnamon, oregano, sugar, and a pinch of salt. Blend until smooth.

3. Marinate Chicken

Coat the chicken thoroughly with half of the marinade in a medium bowl. Let it sit while you prepare the sauce.

4. Prepare Seasoned Broth

Pour the remaining marinade into a small saucepan, add the chicken broth, and a little salt. Set aside.

5. Grill Chicken

Preheat the grill and place the chicken skin-side down on the hottest part for 5-6 minutes until golden and crisp. Then, flip to the cooler side and continue cooking for another 10 minutes.

6. Microwave Vegetables

Microwave the tomatoes or your chosen seasonal vegetables until tender.

7. Simmer Sauce

Bring the broth mixture to a boil and let it simmer for a few minutes to intensify the flavors.

8. Serve

Arrange the grilled chicken on plates, with the vegetables. Drizzle the seasoned broth and add a dollop of Roasted Fresh Chile Salsa.