How to make it

  • Directions:
  • To make the marinade: Chop onion and garlic roughly and
  • place into small bowl. Add 1 1/4 cups of orange juice,
  • juice of 4 limes, 1 teaspoon cumin, 1 teaspoon oregano,
  • 2 bay leaves (torn in half), and 1 tablespoon achiote paste.
  • Chilpolte puree could work
  • Whisk all ingredients together, then slowly add salad oil
  • while stirring. Place in refrigerator for 30 minutes before
  • use.
  • To marinate chicken: Place chicken into shallow pan and
  • cover with marinade. Cover and refrigerate overnight,
  • chicken should sit in marinade for 24 hours to get maximum
  • flavor.
  • To grill chicken: Prepare grill.
  • Remove chicken from
  • marinade, drain excess moisture, and thoroughly coat both
  • sides of the chicken with a good layer ( I would just mix salt and pepper with paprika and rub well, but don't over due it) of salt and pepper.
  • Place the chicken on the grill cavity side down first.
  • Cook for 20 to 25 minutes, then flip bird over and continue
  • to cook skin side down until internal temperature of
  • 185 degrees has been achieved. Allow chicken to rest for
  • 5 minutes.
  • Place chicken on large platter and garnish with lime wedges.
  • Serve this with tortillas, re fried beans, Mexican rice and some fresh salsa.
  • It can also be served with potato salad and baked beans, what ever you like.

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