Pollo al Ajillo (Garlic Chicken)
2 heads garlic (about 25 cloves), peeled
1 cup orange juice
1/2 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp honey
1/2 tbsp black pepper
2 tsp kosher salt
1 tsp ground allspice
1/2 tsp paprika
6 bay leaves
5 lbs bone-in chicken thighs, drumsticks, or leg quarters
1. Combine all of the marinade ingredients (minus the bay leaves) then blend in a blender or food processor. Combine with the bay leaves and chicken in a plastic resealable bag and marinate for at least four hours, overnight preferred.
2. Prepare your grill for indirect, high-heat grilling (about 400F on the cool side of the grill); for a charcoal grill, bank the charcoal to one side of the grill. For a gas grill, turn on the burners on only one side, to their highest setting. Place the chicken on the cool side of the grill, skin-side up, and roast until golden and its liquid runs clear when pierced (165F for those with a quick-read thermometer), about 35 minutes.
3. Let rest for five minutes, then serve.
Recipe and photo courtesy Russ Crandall @ The Domestic Man
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