![]() ![]() Turned it four times in the frig before putting it on my Egg with a hot brick on each breast, didn't bother searing it as suggested. I've been wanting to try this marinade on chicken but as Thanksgiving approached, I thought 'Why not?' So I doubled the recipe and into a huge brining bag it went for around 24 hours. Moreover, the flavor was incredible, it really permeated the chicken and everyone raved about how good it was. It worked perfectly and the chicken was a beautiful bright orange color. I subbed out habanero for jalapeno and-as I could not find annatto paste-used a couple of sachets of Sazon Goya's "Con Cilantro Y Achiote" (basically coriander and annatto powder, with no salt added). I LOVED this dish, and it was super easy to make. Serve with lime wedges for squeezing over. (If the chicken has reached temperature but needs a bit more color, return to hotter part of grill and grill over direct heat until darker, checking every minute or so.) Transfer chicken to a cutting board and let rest 10 minutes before carving. Cover and grill until an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour. Turn skin side up and move to cooler part of grill. Turn over and grill until skin is lightly charred, about 5 minutes. Grill chicken, skin side up, over direct heat until lightly charred, about 5 minutes. Remove chicken from marinade, letting any excess marinade drip back into bag or container. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill) oil grate. Seal bag (or cover bowl) and chill at least 4 hours and up to 1 day. Place chicken in a resealable bag or large bowl and pour marinade over turn to coat. Morton kosher salt in a blender until smooth. ![]() Purée culantro, onion, garlic, chiles, sour orange juice, achiote paste, and 1 Tbsp. Press down on center of breast until you hear a crack (this will help the chicken lie flatter on the grill). Remove backbone (save for stock!) and turn chicken over on cutting board so it is resting breast side up. Spatchcock chicken by cutting along both sides of the backbone with kitchen shears or a sharp knife. ![]()
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