Grilled Chicken with Chiltepín Chiles from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Ma
Walking by the Rosticería Bernal in Papantla, we were pulled to a stop by the smell of chicken grilling over coals. Ordinarily rosticería refers to a rotisserie, but there was none in sight. This...
Ingredients
- 1½ tablespoons cider vinegar
- 1 3½-to-4- pound chicken, quartered
- 1 teaspoon cumin seeds
- 1 teaspoon chiltepín chiles (see page 48; or substitute cayenne pepper —)
- 2 garlic cloves, coarsely chopped
- Juice of 3 limes
- 1 teaspoon salt, or to taste
- 1 teaspoon Freshly ground black pepper
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