Ingredients

  • 1 – 3 1/2 lb chicken, cut or split
  • Juice of 1 grapefruit, 3 oranges, 2 limes
  • 2 tsp. sea salt
  • 2 Tbs. pork lard

“Recado Rojo” Seasoning

  • 4 Tbs. achiote paste
  • 1 Tbs. dried Mexican oregano
  • 1 tsp. whole allspice
  • 1/2 tsp. peppercorns
  • 2 plump garlic cloves

Method

Toast allspice, peppers and oregano in dry pan until fragrant. Grind spices with garlic. Warm lard to liquid, mix all marinade ingredients using fingers to break up achiote and incorporate the spices.

Marinate chicken 3 hours to overnight.

Best is over charcoal or wood fire. Semi direct heat, skin should be lightly charred. Baste chicken with marinade during cooking.

Indoor option: heat oven to 400, heat cast iron pan on high heat. Dear skin side of chicken in pan. Flip and move to oven. Cook 20 minutes and baste with marinade, finish 20-25 minutes until 165 degrees internal temp.

Recipe courtesy of Chef Clint Jolly