Grilled Achiote ChickenFrom midgelet 5 years ago
- Marinade: shopping list
- 1/4 cup lime juice shopping list
- 1/4 cup olive oil shopping list
- 1 tablespoon achiote paste shopping list
- Leaves from one bunch oregano or 1 tablespoon dry shopping list
- 3 tablespoons salt shopping list
- Black or chili pepper, to taste shopping list
- One 4- to 6-pound whole chicken shopping list
How to make it
- Note: The prep time does not include the marinate time or the rest time after chicken is cooked.
- Purée marinade ingredients in a blender until smooth.
- Taste for salt, pepper and acid levels and adjust as needed.
- Cut backbone out of chicken and cut breast bone so it lies flat.
- Rub chicken with marinade paste, place in a nonmetallic container and marinate in refrigerator for at least one hour, preferably overnight.
- Grill whole chicken over medium heat for 20 minutes, turning every 4 to 5 minutes.
- You want to get the skin crispy but not burned.
- You can grill it for 5 minutes on the grill (to get grill marks on the skin) then finish it in a preheated oven of 425 degrees for 10 to 15 minutes.
- When it is cooked, let it rest for 20 minutes. (Chicken is done when a meat thermometer inserted in thigh reaches 180 degrees without touching bone, and 170 degrees in breast.)
- We usually cut a chicken this size into eight pieces: drumsticks, thighs, two breasts and the wing on each side.
- This chicken also tastes great cold.
- We serve this with pickled onions and avocado on the side.
The Cookmidgelet Eastern, USA
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