Charcoal-grilled chicken, Sinaloa-style (Pollo a las brasas, estilo Sinaloense) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allegra on April 20, 2013

    Delicious! Grilled chicken is wonderful in any version, but these splendid flavours make for a particularly addictive incarnation. I let my chicken marinate overnight (using legs and thighs) and it was lovely, though perhaps could have used a touch more salt. Because there are so many assertive ingredients in here already, I don't think this would be any worse with prepared orange juice; the delicately floral freshness of just-squeezed oj is lost in here.

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