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Print this Recipe    Pollo Tico

2 chickens quartered and skinned

1/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons salsa
2 teaspoons firmly packed brown sugar
2 cloves garlic minced
1 small onion minced
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt

Three hours prior to cooking marinate the chicken with all of the
above ingredients except for the ketchup. Ensure that it is mixed
well and then refrigerate for 3 hours, covered.

Once you are ready to cook. Get the wood chips burning at a low
even glow. You can substitute a gas grill (medium heat) with
hickory and oak chips or a local charcoal with these flavorings.
Having the correct wood burning adds a special flavor to the chicken.

Remove the chicken from the marinade. Then place in a saucepan
all the juice from the marinade (without the ketchup). Bring this
mixture to a low boil and stir continuously, about 4 minutes.
Remove from heat and glaze the chicken on both sides.

Place chicken meat side down, about 3 to 4 inches from the heat.
Mix the ketchup into the remaining sauce. Basting and turning until
no longer pink in center, about 7 to 9 minutes per side.

Just before you remove the chicken from the heat quickly squeeze
two limes over the chicken.


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