Grilled Mexican Chicken

Combining sweet and tangy flavours


2 cups water
2 tablespoons pineapple juice
1 teaspoon lime juice
1 clove garlic, minced
1 pinch saffron
4 teaspoons salt
2 teaspoons ground black pepper
1 (3 pound) whole chicken, quartered


In a large bowl, mix the water, pineapple juice, lime juice, garlic, saffron, salt, and pepper. Place the chicken in the bowl, and marinate 45 minutes in the refrigerator. Turn chicken, and continue marinating 30 minutes.

Preheat grill for high heat.

Lightly oil the grill grate. Discard marinade, and grill the chicken, turning occasionally, 45 minutes, or until juices run clear.