Ingredients
- Double recipe Achiote Rocado
- 2 oz. achiote paste
- juice from 1 lime
- 1 1/2 Tbsp. white vinegar
- 2 Tbsp. oil
- 1 tea. oregano
- 1/2 tea. cumin
- 1 Tbsp. chipotle adobo sauce from can plus more to taste
- 2 cloves minced garlic
- salt, to taste
- Two 3 1/2 lb. frying chickens, split into halves, backbones removed
- Four 12x14 pieces of grilling foil (or 4 hot bags)
- 1 Tbsp. oil
Preparation
Step 1
Achiote Recado: break apart the achiote paste in a small bowl and mash with a fork. Add the lime juice, vinegar, oil, oregano, cumin, chipotle adobo sauce and garlic. Add salt to taste and more adobo sauce if desired. Set 1/2 cup of the recado aside for later.
Place chickens in a large bowl and add the remaining recado. Spread the recado around, pushing it under the skin and into crevices so it seasons every possible nook and cranny of the chicken, Cover bowl and refrigerate at least 4 hours or overnight, to marinate in the recado.
When ready to cook, preheat grill to medium-high. Remove chicken from marinade and discard remaining marinade.
Wrap 3 pieces of chicken in each piece of foil, folding over ends, making a neat packet. Lay each packet on the hot grill, leaving it on medium-high for 20 minutes and then turn to low and cook for 20 minutes longer. Don't turn them if you like the chicken to caramelize on one side.
While the chicken is cooking, heat the reserved 1/2 cup recado and stir in 1 Tbsp. oil. Serve at the tabl so guests can drizzle more on their chicken.
Alternatively, you can place the packets of chicken in a roasting pan and cook for 1 hour in a preheated 350 degree oven.