Recipe - Grilled Chicken With Mint

Jim Vorheis
2 One half pound large chicken pieces,
with the skin attached
2 Garlic cloves, peeled
1 small White onion, roughly cut or sliced up
1 cup Reduced chicken broth
12 Additional garlic cloves,
peeled and minced
3 tablespoon Dried Oaxacan or Mexican
oregano, stems removed
And roughly crumbled
2 tablespoon Additional chicken broth
One half teaspoon Sea salt (or to taste)
Melted chicken fat or
oil for broiling

Put the chicken pieces into a saute pan in one layer. Add the whole garlic
cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat,
turning the pieces over from time to time, until the broth has completely
reduced and the chicken is tender about 25 minutes.

Crush the minced garlic into a mortar with the oregano, 2 tablespoons
broth, and salt and work to a rough paste (or put it all into a blender jar
and blend very briefly). Spread the paste over the chicken pieces, turning
them so they ar evenly covered; return to the pan and cover. Set aside to
season for 2 hours. Heat a broiler or grill and brown lightly, brushing
with a little melted chicken fat if necessary.

The Art of Mexican Cooking From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini