Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/8983/
Loco Mexican Chicken
Yield: 6 servings (2 drums each)
Preparation Time: 10 min; Cook Time: 1 hour
Ingredients
| 1 |
tablespoon |
white vinegar
|
|
|
| 2 |
cloves |
garlic, miced
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
dried oregano
|
|
|
| 1/8 |
teaspoon |
cayenne pepper
|
|
|
| 2 |
teaspoons |
green chiles (from the can)
|
|
|
| 6 |
ounces |
(1 can) pineapple juice
|
|
|
| 2 |
tablespoons |
fresh lime juice
|
|
|
| 1 |
tablespoon |
vegetable oil
|
|
|
| 3 |
pounds |
chicken drumsticks (about 12 pieces) or your choice of chicken breasts or thighs
|
|
|
Directions:
In a one gallon size sealable plastic food bag, add the vinegar, garlic, salt, oregano, cayenne pepper, green chiles, pineapple and lime juice and vegetable oil. Make sure ingredients are fully mixed together. Set aside 1/4 cup to serve with the cooked chicken.
Place chicken in the bag and seal making sure each piece of chicken is coated with marinade. Place in the refrigerator and marinate for up to 12 hours.
Preheat oven to 400 degrees F. Line sheet pan with foil. Add a rack and spray with a good amount of nonstick cooking spray.
Remove chicken from marinade and place on rack. Bake until the chicken is nicely browned and reaches an internal temperature of 165-175 degrees F.
About 10 minutes before the chicken is done, heat the 1/4 cup marinade in a saucepan and serve with the cooked chicken.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://www.vermettesfoodmart.com/Recipes/Detail/8983/