Fiesta-Inspired Grilled Chicken Recipe
Get ready to transport your taste buds to the vibrant streets of Mexico with this mouthwatering grilled chicken recipe, inspired by the traditional pollo al carbon.
The Magic of Achiote Paste
Achiote paste, a staple in Mexican cuisine, is the star of this marinade. This rich, slightly sweet paste is made from annatto seeds and adds an unparalleled depth of flavor to the dish. Combine it with fresh cilantro, jalapeƱos, garlic, lime juice, and orange juice, and you’ve got a marinade that’s both bold and refreshing.
The Perfect Blend
To create the marinade, simply blend all the ingredients except the orange juice in a blender or food processor until smooth. Then, add the orange juice and blend until combined. Pour the marinade into a large mixing bowl, add the chicken pieces, cover, and refrigerate overnight.
Grilling to Perfection
The next day, remove the chicken from the marinade, pat it dry with paper towels, and let it stand at room temperature for 30 minutes. Prepare your grill for medium heat, using indirect heat if you’re using a charcoal grill. When the grill is ready, rub the grate with paper towels dipped in vegetable oil or spray with cooking spray. Arrange the chicken over the hottest part of the grill and cook for about 10 minutes, turning once halfway through, until the skin starts to crisp. Then, move the chicken to the cooler part of the grill, cover, and cook until cooked through, about 15 to 20 minutes longer.
Tips and Variations
For a stove-top grill, turn the heat to medium-high and spray with cooking spray before proceeding. If using a gas grill, turn the heat to medium-low and cook until cooked through. This recipe yields 4 servings and can be prepared in just 1 hour and 15 minutes, plus overnight marinating time. So go ahead, fire up the grill, and get ready to fiesta!
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