We're going to explore the recipe for Juan Pollo Chicken - a dish that is not just food, but a symphony of flavors that speaks volumes about the vibrant culture of Mexico.
2tablespoonsmild chili pepper flakesor cayenne pepper
2tablespoonswhite vinegar
2tablespoongarlic
Instructions
Combine pineapple juice, lime/lemon juice, salt, white pepper, black pepper, oregano, garlic, paprika, chili flakes/cayenne, olive oil, and vinegar in a bowl to create the marinade.
Score the chicken's surface with a knife for better marinade absorption.
Place chicken in a ziplock bag, pour in the marinade, and seal the bag, ensuring an even coating.
Marinate overnight in the fridge for maximum flavor.
Preheat oven to 375°F (190°C).
Transfer chicken to a roasting rack in a baking dish, leaving excess marinade behind.
Bake for 2 hours, flipping every 30 minutes.
Increase oven temperature to 425°F (218°C) and bake an extra 30 minutes until golden and crispy.
Rest chicken for 10-15 minutes before slicing.
Serve Juan Pollo Chicken with your choice of sides and garnishes.
Notes
For best results, use high-quality chicken with the skin on. The skin helps to keep the meat moist during the roasting process.
Marinate the chicken overnight for maximum flavor infusion.
If you don't have a rotisserie oven, you can still make this recipe by roasting the chicken in a regular oven at 350°F for about 1 hour and 45 minutes. Baste the chicken occasionally with the marinade to keep it moist.
You can use leftover Juan Pollo Chicken in various dishes such as tacos, salads, sandwiches, or even on its own as a protein-rich snack.
Adjust the amount of chili flakes or cayenne pepper according to your preferred level of spiciness.