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Ingredients

How to make it

  • Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
  • Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
  • Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if
  • no outside barbecue is available.
  • Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
  • Variations:
  • Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using)
  • together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as
  • you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
  • If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which
  • case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this
  • orange concoction.

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