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POLLO A LAS BRASAS

"Chicken over the Embers"

Active Time : 50 Minutes
Total Time : 5 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup chopped onion
  • 8 cloves garlic roughly chopped
  • 1 teaspoon freshly ground natural sea salt
  • 1/2 teaspoon organic dried thyme leaves
  • 1/2 teaspoon organic dried oregano leaves
  • 1/2 teaspoon organic ground black pepper
  • 3 pounds boneless, skinless chicken breasts
DIRECTIONS

In food processor or blender, combine all ingredients except chicken; purée. Place chicken and marinade in a 1-gallon recloseable food storage bag; seal bag.

Toss to coat chicken. Refrigerate at least 4 hours or up to overnight, turning occasionally.

Prepare charcoal or gas grill to medium heat. Remove chicken from marinade; discard marinade. Place chicken on grill; grill, turning occasionally, until juices run clear and internal temperature reaches 170°F on a food thermometer (about 15-20 minutes).