Lisa's Low Sodium Pollo Sangria Asado

MEXICAN Grill Chicken Marinade

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the onion in quarters and bring to a boil that, the peeled whole garlic cloves and ancho chilli. When it starts to boil, reduce to a simmer on low/medium heat for approx. 20 mins.

Step 2

***If you don’t have pineapple juice, you can add 2 tbs of sugar to step 1**

Step 3

While that is boiling, you can add all of the other ingredients to a blender-including the juice of all of the fruit. You can choose to throw in the zest of one of the fruits if you want that flavor to be more dominate.

Step 4

While still hot, pour the contents of the pot into the blender and mix for approx. 1 min. Let this cool completely in the fridge! YOU DO NOT WANT TO ADD WARM MARINADE TO CHICKEN!

Step 5

This is enough marinade for approx. 3-4 lbs. of chicken. I marinade my chicken for at least 24-48 hours in a covered bowl or ziplock bag. Grill indoors or out! Sprinkle lightly with flake salt when it hits the pan (Optional)

Step 6

If cooking indoors, sear the chicken and use about ¼ cup of a medium dry red wine (Merlot, Cabernet Sauvignon, Pinot Noir, Chianti for example) to deglaze the pan before you turn the chicken. I use a cheap Trader Joe Pinot or Merlot. If you want to achieve that taste on the grill, you can base the chicken or spray it mid-way with the wine. It IS SANGRIA CHICKEN! You can also skip the wine all together. I have done it both ways and it's still delicious.

Step 7

Garnish with fresh cilantro