Wow Case, I never thought of pernil chicken, I've done it with pork a few times and it is fabulous.
Here is the recipe I use:
I use Naranja Agria (bitter orange juice) but it's hard to find so here is a substitute:
Naranja Agria Substitute:
1 tsp orange zest
Squeeze all the juice out of the fruits into a bowl, add the orange zest and set in the refrigerator for a few hours. Then strain out all the zest and pulp and you have it.
Now to make the marinade for the Pernil, take the juice you just made and pour it into a blender with 12 cloves of garlic and pulse it a few times. You don’t want to liquefy the garlic you want it a little chunky. To this add:
1 TBS coarse grind black pepper
1 TBS kosher salt
1 tsp cumin
Mix it up real good and that’s all there is to it.