• 4 chicken breast halves (2 lbs.) skin and bones intact (if you use boneless and skinless, cut cooking time in half)

Yucatecan Garlic-Spices Marinade:

• 1 large head garlic, broken into individual cloves
• 1/3 cup vegetable or olive oil
• 6 tbsp. apple cider vinegar
• pinch of ground cloves
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground cinnamon
• 1 tsp. dried Mexican oregano
• 1/2 tsp. sugar
• kosher salt to taste

• 1 cup chicken broth combined with 1/2 of the marinade
• potatoes, sliced and grilled
• zucchini, sliced and grilled

Frontera Chunky Salsa (roasted tomato garlic)

Pickled Red Onions: Slice a red onion, sprinkle it with salt, squeeze on some lime juice and let stand for at least 30 minutes. These are a favorite!

.Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap and microwave on high (100 percent) for 30 seconds. When cool, slip off the papery husks. One by one, drop the garlic cloves into a running blender or food processor, letting each get thoroughly chopped before adding the next clove. Add the remaining ingredients along with 1/2 tsp. salt and process until smooth.

Scrape half of the marinade into a medium bowl. Add the chicken and stir to coat evenly. Add the rest into a small saucepan; add the 1 cup chicken broth and salt to taste; set aside.

Rick suggests cooking right away but I marinated the chicken for 24 hours – maybe that’s why it was so good.

Cook the meat according to your grill and what you are grilling; boneless or bone in, even chicken thighs until it registers 160 degrees. It will finish cooking when you take the meat off the grill.

Brush your vegetable choices with olive oil and grill until tender with nice grill marks. I sliced the zucchini and cut the small potatoes in half and seasoned with salt and pepper. Bring the broth mixture to a boil, adjust seasonings. Place the vegetable(s) underneath the chicken. Pour the broth mixture over the chicken and veggies. Serve the salsa on the side…

Rick used Salsa de Chile Fresco Asado – I used his Frontera Chunky Roasted Tomato and Garlic Salsa you can buy at the grocery. I would have made my own if the tomatoes were in season here in Michigan.

Rick’s Roasted Fresh Chile Salsa:

This is Rick’s recipe from his cookbook…

• 4 oz. fresh hot green chilies (4 medium jalapenos, 16 medium serranos, 2 medium-hot banana/Hungarian wax or 12 medium green or yellow-orange habaneros – really any small chile
• 4 garlic cloves, peeled
• 2 tbsp. fresh lime juice
• salt

Turn the broiler on and raise the rack to its highest level. Break the stems off and cut the chiles in half lengthwise. Lay them, cut side down, on a baking sheet. Scatter the garlic cloves with the chiles. I would remove the seeds and  membrane of the peppers if I made this.

Roast until the chiles are soft and blotchy black in  places, just a minute. Add  the chiles and garlic into a blender and add the lime juice and 1/4 cup water. Process until almost smooth. Add a little more water if needed to get the right consistency. Season to taste (cautiously) with 1/2 tsp. salt. Can be refrigerated for up to 5 days.

Recipe by cookingwithauntjuju.com