Pollo tropical chicken is a great meal to have at any time of the year. This is a super delicious and easy to make dish. It’s meant to be used for a number of reasons, but first off for the cook, it’s something great to have on hand whenever you want a ridiculously delicious chicken dish.
2 pounds cut up Chicken Pieces (bone-in or boneless)
1 tablespoon fresh Garlic (mashed)
1 tablespoon Cumin
Salt & freshly ground Black Pepper (to taste)
White Pepper (to taste)
1 teaspoon Oregano (dried)
4 cups Sour Orange Juice
1 cup Pineapple Juice
1 Jalapeño Pepper (seeded and minced)
1 tablespoon fresh Cilantro Leaves (chopped)
Instructions
Place the chicken pieces on the work surface or cutting board. Apply a generous layer of garlic paste to each piece of chicken.
Mix cumin, salt, white pepper, black pepper and oregano in a small bowl. Combine well.
Sprinkle the spice mixture over the chicken pieces. Apply the spice mixture evenly over the chicken pieces.
In a large shallow dish, combine orange juice and pineapple juice. Stir in minced jalapeno. Combine well.
Add the chicken to the marinade. Make sure the chicken is completely covered.
Place dish in the refrigerator. Marinate chicken for at least 4 hours or overnight, stirring or shaking occasionally to ensure that it is evenly marinated.
Prepare the grill for cooking. Remove the chicken from the marinade, allowing the excess to drip off. Take the leftover marinade to the grill in a cup.
Cook chicken on the grill, brushing it with marinade until it is done. Make sure the chicken is thoroughly cooked after the last basting. Avoid basting after cooking.
If there is any marinade left, discard it. Enjoy with rice and black beans.