Dinner tonight smells good.

[Bonobo]

3 hours in the oven and the smell is starting to kill me.

It's something like this:

http://australian.food.com/recipe/pork-roast-with-port-star-anise-ginger-and-tamarind-91964

[Warpy]

1. I made a big batch of pollo asado yesterday

and the house is still perfumed with onion, garlic, chile, lime, oregano and black pepper. The chicken tasted incredibly good, the marinade it sat in for 24 hours managing to flavor all the meat and tenderize organic chicken breasts.

As closely as I can remember, it was this dumped into a blender:

1/4 c lime juice (2 limes)
1/4 c EVOO
1/4 c powdered red chile (I like hot, medium would work)
2 cloves garlic
1/2 onion, roughly shopped
1 t. freshly ground cumin
2 t oregano
Generous pinch salt, half a dozen grinds of black pepper.

Pour from blender into a gallon ziplock bag, add chicken breasts (I had 5) and smush them around so that they're all well coated. Toss into the fridge and ignore for 24 hours.

The next day, the chicken breasts can be oven roasted or grilled. Since mine were boneless, I opted for the stovetop grill. Covering it with a wok cover for part of the time insured even cooking and checking the internal temperature confirmed that.

The only tweak I'll do to this one is maybe add a couple of seeded serrano peppers to the marinade. Did I mention I like it HOT?

This chicken can be eaten as is or cubed and made into chicken tacos. I opted for the latter and they were great.

[Bonobo]

2. That sounds really good, Warpy.

Marinading is our friend, isn't it?

Less work.

I wish I could get good peppers here, but I can't easily.

[Warpy]

3. Computer shopping and mail order are your friends.

[Lucinda]

4. Wow. Sounds amazing.

What did you think?

[Bonobo]

5. It was so damned good.

And easy. And I saved the ultra-delicious liquid left and cooked with it the next night.