Ingredients
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6 ounces pineapple juice
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2 tablespoons lime juice
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1 tablespoon white vinegar
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon dried oregano, crumbled
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1/8 teaspoon ground pepper
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1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
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8 drops yellow food coloring (but accurate)
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1 tablespoon vegetable oil
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4 lbs frying chicken, cut up
Instructions
- Marinate chicken in zip-lock bag over-nite.
- Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
- Grill over indirect heat, turning 4 times, 12 minutes each time.
- Serve with your favorite tortillas, rice and Borracho beans.