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.

Reviews & Comments 3

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    " It was excellent "
    chichimonkeyface ate it and said...
    never used achiote but I like chicken marinated, sounds very good!
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    " It was excellent "
    hungrybear ate it and said...
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    " It was excellent "
    goodeat ate it and said...
    Sound good!!!
    Was this review helpful? Yes Flag

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