Been awhile since I have posted a great food/wine recipe. Made this tonight and it turned out fantastic!
Did not follow the recipe exactly. First off you need to pick up some Achiote Paste. This is an AMAZING rub/marinade ingredient! Its a pepper but not hot at all. If you have been to a Mexican restaurant lately and had grilled chicken chances are it was marinated/rubbed in some of this stuff.
In a blender, I used olive oil only (2/3 cup) as the base, added a package of the achiote paste, Juice of 2 limes, 1 orange, 2 tbsp white vinegar, 2 tsp oregano, 1 tsp ground cumin, 2 large cloves of garlic, 2 tsp sea salt, 1 tsp black pepper, 4oz fresh cilantro. Blend well in the blender.
Place whole chicken in 1 Gallon ziplock bag, pour marinade in and seal. Mix it all up in the bag and refrigerate for at least 4 hours and overnight if possible.
Cook in oven at 350 degrees for 1.5 hours or until chicken is 165 degrees. This would be great on the grill as well but it's snowing tonight and not very good grilling weather!
I used a Dutch oven tonight, next time I want to try it with the lid off to crisp the bird and skin.
Served with smashed taters on the side.
Paired VERY well with a bottle of Mosti Mondial Chilean Rio Grande Rojo.
Bon Appétit!
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