🔹 Ingredients:
For the Marinade:
• 1/4 cup orange juice (fresh is best)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon white vinegar
• 1 tablespoon achiote paste (or 1 tsp paprika + 1/2 tsp turmeric if unavailable)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (or to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
Chicken:
• 1 whole chicken (cut into pieces) or 4–6 bone-in, skin-on thighs/drumsticks
• Optional: chopped cilantro and lime wedges for garnish
🔹 Instructions:
1. Make the Marinade:
• In a large bowl, whisk together all marinade ingredients until well combined.
2. Marinate the Chicken:
• Add chicken pieces to the bowl or place in a ziplock bag.
• Pour marinade over the chicken, ensuring it’s fully coated.
• Cover and refrigerate for at least 4 hours (ideally overnight).
3. Roast or Grill:
• Oven Method:
Preheat oven to 200°C (400°F).
Place chicken on a baking sheet or roasting pan. Roast for 35–45 minutes, until skin is golden and internal temperature reaches 75°C (165°F).
• Grill Method:
Preheat grill to medium-high. Grill chicken, turning occasionally, for about 30–40 minutes until charred and cooked through.
4. Rest and Serve:
• Let chicken rest for 5–10 minutes.
• Garnish with fresh cilantro and lime wedges.
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🍽 Serving Suggestions:
• Mexican rice
• Black beans or refried beans
• Guacamole or avocado slices
• Warm corn tortillas
• Grilled vegetables or street corn (elote)