2 chickens, cut into quarters
2 Tablespoons vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons fresh lime juice
2 Tablespoons honey
1 Tablespoons ancho chile powder
12 garlic cloves, coarsely chopped
1/2 cup fresh oregano leaves
2 cups pure olive oil
Salt and pepper
In a blender, combine the vinegar, lemon juice, lime juice, honey ancho chile powder, garlic and oregano and blend 30 seconds. With the motor running, slowly add the olive oil until emulsifies. Season to taste with salt and pepper. Makes about 3 cups.
Season the chicken quarters with salt and pepper to taste add 1/2 the Garlic and Fresh Oregano Marinade,place in fridge for 2 hours
Preheat a grill for 15 minutes.
Remove the chicken quarters from the marinade and shake off any excess. Grill until done,
serve the rest of the marinate for a dipping sauce.