Yucatan Grilled Chicken and Potatoes

I was craving some Bayless this week so yesterday I read through a few of his cookbooks and found some great recipes. Tonight I made his Grilled Chicken with Tangy Yucatan Spices ("Everyday Mexican" cookbook). The spice blend is incredible, I would not have thought to use cinnamon, cloves, and oregano in a chicken marinade. It calls for a LOT of garlic, but don't be scared - it sweetens up with the vinegar and balances out the strong spice flavors. The potatoes were a great side with the onions and peppers. Enjoy!

Ingredients:

• 1 head garlic (10-12 cloves), peeled
• 1/2 cup vegetable oil, divided
• 6 tbsp apple cider vinegar
• pinch of ground cloves
• 1/2 tsp fresh ground pepper
• 1/2 tsp ground cinnamon (preferably Mexican cinnamon)
• 1 tsp dried oregano
• 1/2 tsp sugar
• 1/4 tsp salt
• 2 lbs chicken (breasts or thighs, with skin & bone)
• 1 cup low-sodium chicken broth
• 4 medium yukon gold potatoes, thinly sliced
• 1 yellow onion, sliced
• 1 poblano pepper, sliced, stem & seeds removed
• 1 tbsp chili powder
• salt & fresh ground pepper

1. Create the marinade: in a small food processor, mince the garlic. Add 1/4 cup olive oil, vinegar, cloves, black pepper, cinnamon, oregano, sugar, and salt. Pulse a few times until it is well combined.
2. Add the chicken and *half* of the marinade in a large ziploc bag, shake it around a bit so the chicken is well coated. Let it sit for at least 30 minutes, up to 4 hours.
3. Combine the other half of the marinade with the chicken broth in a small sauce pan. Bring to a boil for 5 minutes and then remove from heat. Set aside for serving.
4. Heat the remaining 1/4 cup vegetable oil in a large saute pan over medium-high heat. Add the potatoes to form a single layer (you'll do this in batches). Sprinkle with salt, pepper, and chili powder. Let the potatoes cook for 5-7 minutes on each side until they are browned. Remove the potatoes and add the onions and peppers. Let them cook for 5 minutes or so until they start to brown. (See step #5, you can start the chicken on the grill now). Add the potatoes and cook for another 5-10 minutes until they are well browned and tender. Season with salt & pepper to taste, if needed. (I realize this sounds like a half hour to do potatoes.. it may not take that long).
5. Pre-heat the grill to medium-high. Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is nicely browned. Flip the chicken and cook for another 10-12 minutes (times may vary so check it with a meat thermometer or poke it with a fork - when the juice runs clear it is done). Transfer to a plate and let it rest for 5 minutes before serving.

The timing of the potatoes and chicken can be tricky, it's probably a 2-person job - I had Joe watch the grill while I finished the potatoes.

Serves: 4
WW: 10 pts (using chicken thighs, no skin, and assuming only half the olive oil is absorbed into the potatoes/chicken)