Sinaloa-Style Grilled Chicken

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             FOOD FUNNY
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Here's a groaner from "Gramsarlene":

Two robins were sitting in a tree. "I'm really hungry", said the first one. "

"Me, too", said the second. "Let's fly down and find some lunch."

They flew to the ground and found a nice plot of plowed ground full of
worms. They ate and ate and ate 'til they could eat no more.

"I'm so full I don't think I can fly back up to the tree," said the first one.

"Me neither, let's just lay here and bask in the warm sun", said the second.

"OK" said the first. They plopped down, basking in the sun. No sooner
than they had fallen asleep, a big fat tomcat snuck up and gobbled them
up. As he sat washing his face after his meal, he thought, "I love baskin' robins."

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             TODAY'S RECIPE
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Isn't it often true that the simpler a dish is, the better it is?
I offer this dish as evidence.

Sinaloa-Style Grilled Chicken (Pollo a la Brasas)

1-2 whole chickens
1 1/2 cups (375 ml) orange juice
1 small onion, chopped
8-12 cloves garlic, peeled
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried marjoram
4 bay (laurel) leaves, crumbled
Salt and freshly ground pepper to taste

Using a large knife or kitchen shears, cut along both sides of the
backbone of the chicken and remove it. Lay the chicken skin-side up and
press the breastbone to flatten the chicken. Alternately, the chicken
can simply be cut into serving pieces. Combine the remaining ingredients
in an electric blender or food processor and puree until smooth. Combine
the chicken and the marinade in a non-reactive bowl or large plastic bag
and marinate refrigerated at least 4 hours or overnight. Cook the
chicken over hot coals or under a preheated broiler, turning every 10
minutes and basting with the marinade, until charred and the juices in
the thigh run clear when pricked with a fork, 30 to 45 minutes.
Serves 4 to 8.
Received on Wed Jan 16 18:22:07 2008