- olive oil - 1/2 cup
- orange juice - 1/2 cup
- lemon - 2 pieces
- lime - 2 pieces
- garlic - 4 teeth
- onions - 2 pieces
- salt - 1 teaspoon
- black pepper - 1 teaspoon
- chicken legs - 16 pieces
1. Crush the garlic. Cut the onion into 4 parts. Squeeze juice from lemons and lime. In a bowl combine olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic. Mix all the ingredients together. 2. Put the chicken legs in a bowl or a large plastic bag that closes, add onion quarters and squeezed pieces of lemon and lime. 3. Pour the prepared marinade on top, gently mix. Cover with a polyethylene film (when using a bowl) and marinate for at least 2 hours, preferably more. Stir several times during pickling. 4. Preheat the oven. Put the chicken legs in a frying pan. Stew for 25 minutes, then turn and simmer on the other side until golden brown. Remove the frying pan from the oven. 5. Wrap the tortillas in foil and warm in the oven. 6. Serve chicken legs with warm cakes, picco de galleos, beans, guacamole, sour cream or salsa.
Servings: 8