Ingredients
- FOR THE PICO DE GALLO:
- 1/2 cup Olive Oil
- 1/2 cup Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)
- 2 whole Lemons, Juiced
- 2 whole Limes, Juiced
- 4 whole Garlic, Cloves Peeled And Smashed
- 2 whole Onions, Peeled And Quartered
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 16 whole Chicken Legs
- Flour Tortillas, Warmed
- Corn Tortillas, Warmed
- Pico De Gallo
- Guacamole
- Cooked Beans (pinto, Black, Refried)
- 5 whole Plum (roma) Tomatoes
- 1/2 whole Large (or 1 Small) Onion
- 3 whole Jalapeno Peppers
- Cilantro
- Lime Juice
- Salt To Taste
- FOR THE GUACAMOLE:
- 3 whole Avocados
- Pico De Gallo
- Lime Juice
- Salt To Taste
Preparation
Step 1
In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process.
Preheat broiler to high. Arrange oven rack toward bottom of oven.
Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.
Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)
Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.
This isn’t a meal, but it’s yummy. Oh, I absolutely love Pico de Gallo—the freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all.
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.