Yucatecan Roast Chicken
This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.
Yield
4 servingsPrep
10 minCook
1 hrsReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
about 3 lbs., or 4 whole, bone-in, skin-on chicken breasts, skins loosened |
|
| 4 | cloves |
garlic
cut in half |
|
| 3 | ounces |
achiote paste
(1 block) |
* |
| 4 | each |
chipotle chili peppers
in adobo sauce |
*
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
orange juice
from sour or navel orange if can't find |
|
| 1 | whole |
limes
juiced, discard all but juice |
*
|
| ½ | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
about 3 lbs., or 4 whole, bone-in, skin-on chicken breasts, skins loosened |
|
| 4 | cloves |
garlic
cut in half |
|
| 86.7 | ml/g |
achiote paste
(1 block) |
* |
| 4 | each |
chipotle chili peppers
in adobo sauce |
*
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
orange juice
from sour or navel orange if can't find |
|
| 1 | whole |
limes
juiced, discard all but juice |
*
|
| 2.5 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
In a blender, combine garlic cloves, anchiote paste, chipotle chilies, chicken broth, orange and lime juices, salt and pepper. Blend until smooth.
Pour mixture over chicken placed in a large ziplock bag; massage into chicken and rub under loosened skin. Marinate in refrigerator for at least 2 to 3 hours or overnight, turning and rubbing occasionally.
Place chicken in roasting pan after removing from marinade; reserve marinade and boil and simmer for 20 minutes; cool and reserve, while chicken is roasting.
Roast chicken in 400 degree preheated oven for 1 hour. After first 45 minutes, pour the cooked, reserved marinade over chicken and continue roasting until juices run clear and an instant-read thermometer reads 180 degrees when placed in thickest part of thigh (if using whole chicken).
Let chicken rest, tented with aluminum foil, for 15 minutes before serving.
