40 minutes
A delicious grilled chicken recipe featuring the vibrant flavors of Yucatecan spices, including a tangy and spiced marinade and a rich seasoned broth.
Garlic, cloves separated
head
0.25 fluid ounces
tablespoons
Ground Cloves
pinches
teaspoons
teaspoons
teaspoons
teaspoons
to taste
Chicken Breasts, halves with skin and bones
0 lb
cups
Ripe Tomatoes, microwaved until tender
each
Roasted Fresh Chile Salsa
cups
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.
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