About the Recipe
Sonoran Grilled Chicken
1 spatchcocked chicken or drumsticks and thighs
1/4 cup red wine vinegar
1/2 cup good quality Arizona red wine (something you’d actually drink) 2021 Caduceus Merkin Vineyards Chupacabra | Vivino United States
1/4 cup olive oil
1 tablespoon Timoteo's Desert Rattler Rub
1 tablespoon Timoteo's Sonoran Spice Rub
1 tablespoon unsweetened ground chocolate ( Mexican preferred)
1 teaspoon oregano preferably Mexican
1 teaspoon Timoteo's Pollo Festiva Rub
1 tablespoon minced cilantro
1 tablespoon course ground salt
1 tablespoon onion flakes
2 cloves garlic minced
Secure all of the marinade ingredients in a large re-sealable plastic bag along with the chicken.
Massage the marinade into the chicken until well combined and coated. Marinate for at least 4-6 hours or overnight.
Heat grill or grill pan to medium. Grill for 15-to 20 minutes per side, covered, until the juices run clean. longer if you are cooking a spatchcocked chicken.
Serve with fresh cilantro, sliced serrano peppers and your favorite salsa.
Calories: 731kcal | Carbohydrates: 5g | Protein: 39g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 1691mg | Potassium: 509mg | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 21.6mg | Calcium: 60mg | Iron: 3.1mg