El Pollo Chicken Marinade
Servings: 6
Ingredients
- 2 cloves Garlic
- ½ tsp Dried Oregano Crumbled
- 6 oz Pineapple Juice
- 1 tbsp White Vinegar
- ⅛ tsp Ground Pepper
- 2 tbsp Lime juice
- ¼ tsp Mild Chili pepper Remove stem and seeds and finely chop
- 1 tbsp Vegetable oil
- 4 lbs Frying Chicken cut up
- ½ tsp Salt
- 8 Drops Yellow Food colouring Optional
Instructions
- In a small bowl, combine all ingredients except chicken.
- Measure out 1/4 cup marinade and reserve for basting while grilling.
- Place chicken in a shallow bowl or zip lock bag and cover with marinade.
- Refrigerate overnight, turning at least once.
- Remove chicken from fridge 45 mins before cooking.
- Drain and grill over medium coals/fire for 25-35 minutes until no trace of pink colour remains. Turning every 10 mins.
- Baste frequently with reserved ¼ cup marinade while cooking.