Post by Jody on Mar 16, 2018 10:27:20 GMT -8
Ingredients
Whole Chicken, Cut Into 8 Pieces - 1 (3-4) Pound
Vegetable Oil - 1/2 Cup
Garlic, Minced - 3 Tablespoons
Salt - 2 Teaspoons
Black Pepper - 1/2 Teaspoon
Ground Cumin - 2 Teaspoons
Dried Oregano - 1 Teaspoons
Achiote Paste, Mashed Up With A Fork - 1 Teaspoons Orange Juice - 1/2 Cup
Fresh Lime Juice - 1/4 Cup
Instructions
1. In a small frying pan, heat up the vegetable oil over medium-low heat. Add the garlic, salt, pepper, cumin, oregano and achiote paste. Remove the pan from heat and allow to sit for 10 minutes.
2. Add oil mixture, orange juice and lime juice to a 1 gallon resealable plastic bag. Add Chicken pieces to bag and seal bag. Set bag on a rimmed dish (to catch any leaks) and refrigerate 8 hours minumim up to overnight.
3. Prepare grill. Remove chicken from marinade and discard marinade. Cook the chicken over the hotter part of the grill l until it’s lightly browned all both sides, 6 to 8 minutes for a charcoal grill or 10 to 14 minutes for a gas grill.
4. Turn the chicken skin side down on the cooler part of the grill, cover and cook until chicken is cooked through and an instant read thermometer inserted into the thickest part of the meat, but not touching the bone, reaches 165°F
Whole Chicken, Cut Into 8 Pieces - 1 (3-4) Pound
Vegetable Oil - 1/2 Cup
Garlic, Minced - 3 Tablespoons
Salt - 2 Teaspoons
Black Pepper - 1/2 Teaspoon
Ground Cumin - 2 Teaspoons
Dried Oregano - 1 Teaspoons
Achiote Paste, Mashed Up With A Fork - 1 Teaspoons Orange Juice - 1/2 Cup
Fresh Lime Juice - 1/4 Cup
Instructions
1. In a small frying pan, heat up the vegetable oil over medium-low heat. Add the garlic, salt, pepper, cumin, oregano and achiote paste. Remove the pan from heat and allow to sit for 10 minutes.
2. Add oil mixture, orange juice and lime juice to a 1 gallon resealable plastic bag. Add Chicken pieces to bag and seal bag. Set bag on a rimmed dish (to catch any leaks) and refrigerate 8 hours minumim up to overnight.
3. Prepare grill. Remove chicken from marinade and discard marinade. Cook the chicken over the hotter part of the grill l until it’s lightly browned all both sides, 6 to 8 minutes for a charcoal grill or 10 to 14 minutes for a gas grill.
4. Turn the chicken skin side down on the cooler part of the grill, cover and cook until chicken is cooked through and an instant read thermometer inserted into the thickest part of the meat, but not touching the bone, reaches 165°F