Reprinted from The Blood Type Diet Website (

Marinated Roast Chicken


I have a chicken recipe that I use for legs in large quantities. Its marinated, cooked, then frozen in Ziplocs. Can be doubled or tripled. Similar to El Pollo Loco chicken.

  • 1/2 teaspoon sea salt
  • 3/4 cup lime and lemon juice (equal parts each)
  • 1 Tablespoon paprika
  • 4 cloves garlic, chopped
  • 1/2 teaspoon oregano
  • 1/4 teaspoon allspice
  • 1/3 cup soy sauce
  • 4 pounds chicken legs (other chicken pieces will work as well)
How to make it:
  1. Puree all marinade Ingredients in blender or food processor.
  2. Put chicken in large ziploc bags and pour marinade over.
  3. Refrigerate for 24 hours, turning once or twice.
  4. Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp. (I use convection, so don't have to turn pieces, and skin is nicely done.)
  5. Cool slightly and freeze in ziplocs.
  6. Remove as many as you need at a time. These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.