Ingredients
- I worked for the restaurant that started this recipes many years ago. shopping list
- I rubbed it with paprika along with the salt and pepper, don't over salt. shopping list
- Citrus Marinated chicken shopping list
- 1 small onion shopping list
- 8 garlic cloves shopping list
- 1 1/4 cups orange juice shopping list
- juice of 4 limes shopping list
- 1 teaspoon cumin shopping list
- 1 teaspoon oregano shopping list
- 2 bay leaves shopping list
- 1 tablespoon achiote (annatto) paste shopping list
- 1/2 cup salad oil shopping list
- 1 whole chicken, quartered shopping list
- salt and pepper shopping list
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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" It was excellent "