Grilled Achiote Chicken Recipe

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.