Recipe

Achiote Marinated Chicken Cooked In Banana Leaves Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 6 months ago On the Yucatan Peninsula in Mexico cooking “Pibil Style” (Meats & Vegetables cooked in a hand dug pit.) is the traditional and preferred method of BBQ. This classic recipe is an easier variation and can be done on a grill or smoker and doesn’t... More Prep:30m Cook:60m Servings:4	Jimrug1
	chicken caribbean yucatan barbecue bbq grilling marinades mexican

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Ingredients

ACHIOTE MARINADE

10 whole Black Peppercorns

½ Tsp Cumin Seeds

1 ½ Tbls Annatto Seeds

1Tsp whole Allspice Berries

1 Tsp dried Oregano (Preferably Mexican)

2 Bay Leaves

½ Tsp Cinnamon, ground

3 cloves Garlic

2 Habanero Chiles, seeds removed

2 Tbls Fresh Lime Juice

2 Tsps White Vinegar

CHICKEN

One 2 ½ lb Chicken cut into serving size pieces. or 4 Chicken Breasts

3 fresh Guero, Hungarian Wax or Banana Chiles, seeds removed, cut into strips

1 small red Onion, sliced and separated into rings

4 sprigs fresh Epazote or 1Tbls dried. (Omit if not available)

4 Tbls unsalted Butter.

Banana Leaves, Foil or Parchment paper.

Cebollas Encuridas (Pickled Red Onion) Posted Separately

Directions

MARINADE

Place all dry ingredients in a dry skillet over medium low heat. Toast shaking frequently until fragrant. Transfer to a spice grinder and process into a powder.

In a blender, puree' spice powder with Garlic, Habenero Chiles, Vinegar and Lime Juice. If mixture is too thick, add a little more Vinegar and Lime Juice in equal amounts.

Place Chicken in a sealable plastic bag, pour in marinade, seal and refrigerate for 12 – 24 hours.

COOKING METHOD

Make 4 Packets: Cut Banana Leaves into usable rectangles large enough to hold 1 serving of Chicken with its ingredients. Use at least 2 layers of leaves per pack if not more.

Place a Chicken serving along with the marinade in each packet. Top with the Chiles strips, Onions, 1 Tbls Butter, and a little Epazote (if using).

Fold Banana leaves over meat to cover completely (as if you were wrapping a present) Tie securely with Butcher’s Twine. If you are using foil or parchment, make the type of packets you are used to.

Cook in a covered grill over indirect heat for about 1 hour. Remove to a plate and let rest 10 minutes. Let each person (at least the adults) unwrap and eat out of their own package. Serve with warm Tortillas, Pickled Onions, and Black Beans.

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Comments

chefmeow 1 year, 6 months ago said:
This sounds magnificent. I have to try this. Love everything about this recipe. Great post. You have my 5.

greekgirrrl 1 year, 6 months ago said:
How exotic!

jett2whit 1 year, 6 months ago said:
Very interesting recipe! Thanks for sharing

crabhappychick 1 year, 6 months ago said:
This has my mental palate all puzzled....so I HAVE to try it! I think I have a handle on how it will taste and then it just slips away. I'm sure it will be wonderful...and I've never used banana leaves so I'll hunt them down to make it authentic. Thanks. Oh, I also marked this as unique. It is to me! I thank I'll love it, Jim.

hollymayb 1 year, 6 months ago said:
I love your spices Jim!

sparow64 1 year, 6 months ago said:
Excellent! I just love it! Thanks for sharing.

magali777 1 year, 6 months ago said:
This sure is a mexican recipe, thanks for sharing!
Magali

grandmommy 1 year, 6 months ago said:
Wow Jim! Sounds fantastic! I am printing it for Rob now. He is the outdoor chef in this house and a great one at that!
Denise

lunasea 1 year, 6 months ago said:
How wonderfully delicious! I love this and look forward to trying my hand at making it. Great post, Jim hon - thanks as always...
~Vickie

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