1 cup pulque (or substitute a dry white wine) 1/4 cup orange juice 1/2 teaspoon grated orange zest 1 small onion, roughly chopped 1 clove garlic, peeled 1 clove 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 small chicken (2 1/2 to 3 pounds) cut into serving pieces (breast in quarters, thigh and leg separated; save the back for something else, such as soup or stock)

Step 1 In the bowl of a blender, combine the pulque, orange juice, zest, onion, garlic, clove, salt and pepper. Place the chicken in a glass or ceramic bowl and rub the marinade all over the chicken. Cover the bowl and refrigerate the chicken for at least 2 hours to marinate.

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