Ingredients
2 whole chicken leg quarters, roughly 1½ lbs
2 whole boneless chicken breasts, roughly 16 oz
salt and ground black pepper, for seasoning
1 cup shortening
3 cups pineapple juice
5 tbsp lemon or lime juice
1 cup chicken broth
6 oz red onions, halved
2 oz garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried oregano
2 oz fresh cilantro, roots and all
2 tsp chili powder, preferably ancho chili powder
1 tbsp smoked paprika
¼ cup pickled jalapeño with juice
¼ cup agave nectar, or brown sugar
salt and ground black pepper, to taste
Preparation
Preheat the oven to 300 degrees F.
Using a blender or food processor, puree all ingredients for the sauce. Season to taste with salt and pepper. Adjust accordingly. Set aside.
Season both chicken parts with salt and pepper.
Preheat a skillet over medium heat. Melt the shortening and sear chicken evenly on all sides. Transfer to a braising pan.
Pour sauce onto the chicken, ensuring that it covers at least ¼ of the chicken.
Cover with foil and transfer to the preheated oven.
Braise for approximately 45 minutes, or until chicken juices run clear but remain moist. Note that the chicken breast will cook faster than the chicken leg, so keep a close eye as you may need to set aside the chicken breasts earlier.
Place the excess sauce into a saucepot. Reduce over medium heat until thickened, enough to brush over the chicken, but not cloying in taste.
Towards the last 5 minutes of braising, remove and discard the foil. Return the chicken breasts to reheat. You may also need to drain away some of the sauce from the braising.
Brush the glaze over and around the chickens. Increase the top heat of the oven to 400 degrees F and roast the chicken briefly for the remaining 5 minutes until the skin turns a deep color.
Serve together with the dipping sauce, choice of vegetables, and rice. Enjoy your chicken on the beach!
