Look for ground annatto seeds and ground guajillo chile powder in the spice section of Latin markets. If 3-pound chickens are unavailable, buy enough precut, bone-in, skin-on breasts, thighs, legs, and wings to equal 6 pounds.
1 teaspoon kosher salt, divided
3/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup canola oil
1 tablespoon ground annatto seeds
1 tablespoon ground guajillo chile
1 tablespoon garlic powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 (3-lb.) chickens, each cut into 8 pieces
Est. added sugars 0g
How to Make It
Combine 1/2 teaspoon salt, lime juice, and next 10 ingredients (through cloves) in a medium bowl; stir well.
Add chicken to mixture, tossing well. Cover bowl with plastic wrap; refrigerate for 4 hours or up to 8 hours.
Prepare grill, heating one side to medium-high, the other to low.
Remove chicken from refrigerator 30 minutes before grilling. Remove chicken from marinade; place on a baking sheet. Discard marinade.
Place chicken over direct heat, skin side down, on grill rack coated with cooking spray. Grill until browned and slightly charred, about 3 minutes on each side.
Move chicken to low-heat side. Cover grill; grill 5 minutes or until a thermometer registers 160° for white meat and 165° for dark. Place chicken on a platter. Season with remaining salt.
I would love to try the recipe but can not find the ground guajillo chile. I found the annatto seeds. I am not sure they are fresh or not because one package at the store the seeds were black the other package the seeds were red. Which is it? I found Guajillo Chili's whole. Can I make the power myself?
Haven't made this yet but right off the bat the cooking method is backward. Cooking outdoors you should always use the reverse sear method for indirect cooking. Do your low and slow indirect cooking first and then finish with a sear over direct heat. Trust me on this your meat will thank you.
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