Pollo: Cilantro Lime Chicken
After we’re done with big city life you can bet that Alex and I will live on a nice piece of land and raise some happy chickens. I’ll name my egg-laying hens Pancha and Lupe and Nena. We’ll call the rooster Vato. And then there’ll be the chickens that we just call Almuerzo (lunch). The ultimate free-range chickens: gown, butchered and plucked in our own back yard.
But until that day I’m stuck buying 99 cents a pound chicken quarters at the grocery store because they’re the most affordable and most flavorful chicken around. Free range or not, chicken quarters skin-on yield a delicious main course with leftovers that you can turn into tacos or tostadas in a cinch.
5 limes (juiced and the zest of one)
1 teaspoon dried cilantro or 1/4 c. fresh chopped cilantro
1 teaspoon salt
5 pieces of chicken (quarters)
Combine lime juice, lime zest, cilantro and salt. Rinse chicken and pat dry. Place in ceramic dish or ziplock freezer bags. Pour marinade over chicken. Marinate in fridge for 8 hours.
Place chicken in large cast iron pan or glass baking dish. Cover with foil. Bake at 375 for 1 hour covered. Uncover, baste and salt, broil for 15 minutes (in order to brown the skin). (*Tip: The chicken is cooked when the juices run clear).
Cool for 10 minutes. Serve.