Grilled Chicken With Oregano Pollo Con Oregano

Serves:

Ingredients:

Jim Vorheis
Melted chicken fat or
1/2 ts Sea salt (or to taste)
2 tb Additional chicken broth
And roughly crumbled
oregano, stems removed
3 tb Dried Oaxacan or Mexican
peeled and minced
12 Additional garlic cloves,
1 c Reduced chicken broth
1 sm White onion, roughly sliced
2 Garlic cloves, peeled
with the skin attached
2 1/2 lb large chicken pieces,
oil for broiling

Method:

Put the chicken pieces into a saute pan in one layer.
Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes.
Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly).
Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover.
Set aside to season for 2 hours.
Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary.
The Art of Mexican Cooking From the collection of Jim Vorheis