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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.












Trans-fat Free, Low Carb, Sugar-Free


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


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.


* not incl. in nutrient facts

Add review





Love this recipe too, sounds delicious. Thanks for sharing it.

over 11 years ago

Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 78453% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 259mg 86%
Sodium 566mg 24%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 165g
Vitamin A 6% Vitamin C 13%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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