Recipe

Grilled Achiote Chicken Recipe

	Midgelet / All my dishes 4 weeks ago This recipe is from is from chef Patrick Mulvaney. feastured in the Saccabee Times Note: Achiote ( from annato seeds ) paste, a thick, deep-red seasoning also known as recado colorado, originated in the Yucatán region of Mexico. It is best rubbe... More Prep:25m Cook:20m Servings:6	Midgelet
	grilled chicken poultry annato achiote

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Ingredients

Marinade:

1/4 cup lime juice

1/4 cup olive oil

1 tablespoon achiote paste

Leaves from one bunch oregano or 1 tablespoon dry

3 tablespoons salt

Black or chili pepper, to taste

One 4- to 6-pound whole chicken

Directions

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.

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