AllenOK
Executive Chef
It's a little late for grilling up here, so I doubt I'll be making this anytime soon. However, if you go with a smaller bird, you might be able to pan-fry the bird in a cast iron skillet, weighing it down with another cast iron skillet to brown it on the stove-top, then finish in the oven in the skillet your browned it in.
Pollo Rancho Luna
Moon Ranch Chicken
Yield: 4 servings
one 3 - 4 # chicken
6 garlic cloves, chopped, plus 6 chopped
2 T fresh oregano, chopped
1 T cumin
½ c lime juice, plus ¼ c
¼ c Worcestershire sauce
¼ c cooking sherry
¼ c olive oil, plus 1 c oil
1 white onion, finely dice
¼ c orange juice
½ bunch parsley, chopped
Salt and pepper
Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece. Place the chicken in a Ziploc bag or a baking dish large enough to hold the chicken.
In a blender, combine ½ the garlic, oregano, cumin, ½ c lime juice, Worcestershire sauce, sherry and ¼ c olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated. Marinate, refrigerated, overnight.
Preheat a grill. Preheat the oven to 350°F.
Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side. Place in an ovenproof dish or sauté pan and finish cooking in the oven for 12 minutes.
In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and serve with the grilled chicken.
Pollo Rancho Luna
Moon Ranch Chicken
Yield: 4 servings
one 3 - 4 # chicken
6 garlic cloves, chopped, plus 6 chopped
2 T fresh oregano, chopped
1 T cumin
½ c lime juice, plus ¼ c
¼ c Worcestershire sauce
¼ c cooking sherry
¼ c olive oil, plus 1 c oil
1 white onion, finely dice
¼ c orange juice
½ bunch parsley, chopped
Salt and pepper
Cut chicken by the backbone and remove the backbone, keeping the rest of the chicken in one piece. Place the chicken in a Ziploc bag or a baking dish large enough to hold the chicken.
In a blender, combine ½ the garlic, oregano, cumin, ½ c lime juice, Worcestershire sauce, sherry and ¼ c olive oil. Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated. Marinate, refrigerated, overnight.
Preheat a grill. Preheat the oven to 350°F.
Grill the chicken over medium heat, using something heavy to weigh the chicken down, for 5 minutes per side. Place in an ovenproof dish or sauté pan and finish cooking in the oven for 12 minutes.
In a small saucepan, heat the remaining olive oil. Add the remaining garlic and onions, and cook until fragrant. Let cool and add the remaining lime juice, orange juice, and parsley. Adjust seasonings and serve with the grilled chicken.
