Sinaloan Marinade
10m prep 0s cook 10m ready
About 4 cups; enough for 1 chicken We are lucky to live near a food truck that serves Sinaloan-style grilled chicken (Sinaloa is a state in northwestern Mexico). The chickens are butterflied, marinated in this sweet and tangy marinade, and grilled over a charcoal fire until well bronzed. This is one of our favorite meals when paired with a stack of warm corn tortillas, Frijoles de la Olla and rice. Marinate chicken for up to 12 hours in this marinade.
Ingredients
- 1 large onion, cut into chunks
- Cloves from 1 head garlic, peeled
- 1 ½ cups orange juice or pineapple juice
- ½ cup lime juice
- ¼ cup vegetable oil
- 2 tablespoons chopped oregano
- 1 tablespoon chopped thyme
- (1 tablespoon ancho chile powder)
- (1 bay leaf)
- (Pinch of ground cloves or allspice)
- 2 teaspoons salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 large onion, cut into chunks
- Cloves from 1 head garlic, peeled
- 1 ½ cups orange juice or pineapple juice
- ½ cup lime juice
- ¼ cup vegetable oil
- 2 tablespoons chopped oregano
- 1 tablespoon chopped thyme
- (1 tablespoon ancho chile powder)
- (1 bay leaf)
- (Pinch of ground cloves or allspice)
- 2 teaspoons salt
Let's Cook
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Step 1.
Combine in a blender: 1 large onion, cut into chunks; Cloves from 1 head garlic, peeled; 1 ½ cups orange juice or pineapple juice; ½ cup lime juice; ¼ cup vegetable oil; 2 tablespoons chopped oregano; 1 tablespoon chopped thyme; (1 tablespoon ancho chile powder); (1 bay leaf); (Pinch of ground cloves or allspice); 2 teaspoons salt
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Step 2.
Blend until completely smooth.
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