You can make this marinade with Oregano Indio or Mexican oregano. It was inspired by a recipe by the late Diana Kennedy and I've since discovered, it's not an uncommon dish in Mexico. Kennedy has you poach the chicken before you broil it at the end. As my guests will testify, I overcooked it every time. I finally thought I'd make a marinade, let it rest on the chicken, and then roast in a hot oven. It was delicious. —Steve

• 6 garlic cloves, chopped
• 1 teaspoon salt
• 2 tablespoons Rancho Gordo Oregano Indio (or Mexican oregano)
• 1 tablespoon manteca/lard or olive oil
• 2 large chicken breasts, bone-in with the skin (you can cut each piece in half if they are really big)

Serves 2 to 4

1. Mash all the ingredients except for the chicken together in a mortar with a pestle, molcajete, or pulse them in a small food processor.
2. Cover each piece of chicken with the mixture, rubbing all over the chicken pieces. Let rest in the refrigerator, covered, for at least an hour, preferably six.
3. Bring the chicken pieces to room temperature and then roast them in a 450F oven for about 20 minutes or until the thickest part of the breast has an internal temperature of 160F.
4. Let rest 10 minutes. Serve with sauteed greens and beans.