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Chicken Yucatan (M)
Source: Unknown
Serves: 6

3 tbsp. fresh orange juice
3 tbsp. canned unsweetened pineapple juice
2 tbsp. fresh lime juice
2 tbsp. chopped fresh oregano (or 2 tsp. dried)
1 tbsp. olive oil
1 tsp. ground cumin
1 tsp. chili powder
1 garlic clove finely chopped
1/2 tsp. salt, if desired
4-6 dashes hot pepper sauce (such as a Tabasco-type)
6 bone-in chicken thighs, skinless (2-1/2 lbs. total)
Freshly ground pepper to taste

Preheat oven to 375ºF.

In food processor or blender combine fruit juices, oregano, olive oil, cumin, chili powder, garlic, salt, and hot pepper sauce. Puree until smooth.

Set chicken in baking dish and brush with some of the citrus herb mixture. Roast chicken turning once and brushing with remaining mixture from time to time, for 30-35 minutes or until there is no pink left next to bone.

Season with salt and pepper to taste.

Can be prepared one day in advance and stored covered in the refrigerator.

Serve hot or cold.

Poster's Notes:
I haven't made this specific recipe but it's very close to one I make from a recipe my subconscious keeps for me (in other words, it's something I never before read a recipe for but I make it anyway...does that make sense?) It's similar to the Adobo (sp?) recipe in Joan Nathan's JEWISH COOKING IN AMERICA and there is something kind of like this in CUCINA EBRAICA but this specific recipe is it's own critter and much more like what I "ad lib."

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A