← Nouns Cooking · Mexican

Ingredients

• 1.6 kg bone-in, skin-on chicken pieces (or a spatchcocked chicken)
• 80 ml fresh orange juice
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp Achiote (annatto) paste
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp dried Mexican oregano
• 2 tbsp Olive oil
• 2 tsp Salt
• 1 white onion, thickly sliced
• 1 handful Coriander (cilantro), leaves and tender stems
• 12 warm corn tortillas
• 1 Lime, cut into wedges
• salsa verde or salsa roja, to serve

Method

1. Blend the orange juice, lime juice, achiote paste, garlic, cumin, oregano, oil, salt and half the coriander into a smooth, bright orange marinade.
2. Slash the thickest parts of the chicken to the bone, put it in a bowl or bag with the onion slices and pour over the marinade. Rub it in well, cover and chill for at least 4 hours or overnight.
3. Heat a grill or barbecue for two-zone cooking: one side hot, one side cooler. Lift the chicken out of the marinade, letting the excess drip off.
4. Sear the pieces skin-side down over the hot side for 3–4 min until marked, then move them to the cooler side, close the lid and cook for 30–35 min, turning once, until 75°C (165°F) inside.
5. Grill the marinated onion slices alongside for the last 10 min until soft and charred. Rest the chicken for 5 min.
6. Chop the chicken off the bone or serve it in pieces with the onions, the rest of the coriander, tortillas, lime wedges and salsa.

Tips

• No grill? Roast at 200°C (400°F) for 40–45 min, then finish under a hot grill for a few minutes to char.
• Achiote stains: wear gloves and use a glass or steel bowl rather than plastic.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Maricruz Avalos