Mexican Fire Pit Chicken!
Mexican Fire Pit Chicken!
Our best attempt at re-creating quite easily the best Mexican Street Food we had! If you've got the time, marinate overnight.
1 pkg. Achiote paste (Annatto seeds are also commonly dried and ground into spice blends and condiments like achiote paste). We used El Yucateco Achiote Red Paste, 3.5 oz.)
1⁄2 tsp. Each ground cumin, ground ancho pepper & Mexican oregano
3-4 small cloves of garlic
1⁄4 cup apple cider vinegar
1⁄2 cup orange juice (from 1 large, fresh orange)
1 whole chicken, flattened
Salt, as needed
Oil, as needed
1 lime, quartered, for serving
1. Make chicken paste: blend together achiote paste, spices, garlic, vinegar, orange juice, a big pinch of salt and about a tablespoon of oil.
2. Place chicken in a large bowl and season generously with salt. Pour marinade over chicken.
3.Refrigerate overnight.
4. Begin grilling chicken indirectly, then directly, flipping often until nicely
charred on all sides, total time 45-60 minutes.
5. Rest and then carve. Serve with lime wedges.
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