If you're into Latin cuisine, you've got to get your hands on a copy of Lourdes Castro's Latin Grilling. A native of Miami with Cuban parents, Castro is a culinary professor and a cookbook author who specializes in accessible food from south of the border. The book is divided into sections by country, and this recipe for pollo asado negro, grilled blackened chicken, is found in the Venezuela section. The marinade ingredients are simple — it's a mixture of garlic, brown sugar, and Worcestershire sauce — but the resulting chicken is very delicious. It's caramelized, salty, and succulent. It's a great alternative to barbecued chicken and is awesome for entertaining. I recommend serving it with sangria. Keep reading for Castro's recipe.
7 cloves garlic, peeled and crushed Serves 8.
1 1/4 cups packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 pounds skin-on, bone-in chicken breasts
2 pounds skin-on, bone-in chicken legs and thighs
3 limes, cut into wedges
7 cloves garlic, peeled and crushed