Panamanian Garlic Chicken

Description

The key to success in preparing Panamanian garlic chicken is to marinate the meat overnight. After that, just 25 minutes are needed for the chicken to develop a crust, and 10 more minutes for the juices to redistribute. The flavor is very rich due to the orange juice and Worcestershire sauce in the marinade.

Ingredients

• Bay leaf - 3 pieces
• Poultry - 3 lbs
• Garlic - 25 cloves
• Coarse Salt - 2 spoons
• Orange juice concentrate - 4 fl oz
• Champagne Vinegar - 1 fl oz
• Ground Black Pepper - 2 spoons
• Worcestershire Sauce - 2 spoons
• Spices - 2 spoons

Step by Step guide

Step 1

Cut the chicken into four pieces and place them in a large bowl, adding one bay leaf. Blend the garlic with salt and two tablespoons of water in a blender, then add orange juice, vinegar, black pepper, Worcestershire sauce, and freshly ground allspice. Blend everything into a thick paste.

Step 2

Add the resulting marinade to the bowl with the chicken and thoroughly coat all the pieces (you can do this by hand). Then, cover the bowl with plastic wrap and refrigerate for at least four hours — or even better, overnight.

Step 3

Preheat the grill. Remove the pieces of chicken from the bowl, shaking off the excess marinade (to prevent burning), and grill for twenty-five minutes until they have a nice crust, turning occasionally. Let cool for ten minutes and serve. If cooking at home, sear the chicken in a grill pan, then finish cooking in an oven preheated to 356°F for 40-45 minutes.

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