Easy Mexican Roadside Chicken

• Gluten free
• Paleo

• Meat

  • 4 Chicken quarters (about 3 pounds

• Produce

  • 4 Garlic cloves, large
  • 1 tsp Oregano, dried

• Baking & Spices

  • 1 1/2 tbsp Ancho chile powder, ground
  • 1/2 tsp Cinnamon
  • 1 large pinch Cloves, ground
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

Found on somunchlove.com

Description

Ingredients

• 1½ tablespoons ground ancho chile powder
• 1 teaspoon dried oregano, preferably Mexican
• large pinch of ground cloves
• ½ teaspoon cinnamon
• 3 tablespoons apple cider vinegar
• ¼ cup freshly squeezed orange juice
• 2 teaspoons salt
• 4 large garlic cloves, crushed and skins removed
• 4 chicken quarters (about 3 pounds)

Directions

• Preheat the oven to 350ºF. Line a baking sheet with aluminum foil and top with a flat roasting rack.
• In a small bowl, whisk together the ancho powder, oregano, cloves, cinnamon, vinegar, orange juice, and salt.
• Place the chicken quarters in a large casserole dish or resealable plastic bag. Add the garlic cloves, then pour the ancho mixture over the chicken.
• Massage to evenly distribute, cover, and place in the refrigerator to marinate for 5-8 hours.
• Place the chicken on the rack. Pour the excess marinade over the chicken and brush to evenly coat.
• Cook the chicken in the oven for 45 minutes. Increase the heat to 500ºF, then continue cooking for 10 minutes more. Turn the chicken and cook for an additional 10 minutes, or until the middle is no longer pink.
• Allow the chicken to rest for 10 minutes, then serve.