This weekend we went to Pittsburgh for the weekend. We haven’t been in a really long time. We used to go once a month, but a lot of Anthony’s friends have moved so there hasn’t been a reason to go. It was a really nice weekend though.
Sometimes we go and he resorts back to college kid behavior of wanting to party until 4am and I just can’t hang with that. I like to go to bed by 11pm. If I have to go out late I definitely am leaving before 1am. It was odd though because everyone was much calmer and actually no one wanted to go out really late. It was amazing. I really enjoyed it.
Since we didn’t have an adventurous weekend I decided to try some adventurous food. I am trying to get the most out of my grill and I found this recipe from ellysaysopa.com that looked delicious. And it was definitely delicious. The flavor was like nothing I have ever had before. Even just the smell of the marinade made my mouth water. If you are up for trying something new on the grill, I would highly suggest trying these.
Grilled Yucatan Chicken
Yields – 4 servings
Prep time – 15 minutes
Cook time – 20 to 25 minutes
- 6 cloves of garlic
- 1/8 cup oil
- 3 Tbsp. apple cider vinegar
- pinch ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/2 tsp. dried oregano
- 1/2 cup chicken broth
- salt to taste
- 1 lbs. bone-in/skin-on chicken
- In a food processor mince your garlic until finely chopped.
- Add the oil, apple cider, cloves, pepper, cinnamon, and oregano to the food processor and mix until well combined.
- Place your chicken in a large bowl. Pour the marinade over it and add the chicken broth.
- Marinade for at least 4 hours.
- Preheat your grill to medium heat.
- Place the chicken onto the grill right over the flame and allow to blacken for 5 minutes on each side.
- Move the chicken to a cooler part of the grill and allow to cook for another 10 to 15 minutes.