Recado Rojo BBQ chicken

Recado rojo BBQ chicken - bright and zesty, with a robust spicy and floral aromas, this chicken recipe is particularly good for summer, served with a fruity salsa on the side.

Course Main Course, Main Dish

Servings 8

Calories 409 kcal

Author Viktoria

Ingredients

For the recado rojo paste:

3 Tbs achiote seeds *
3 Tbs coriander seeds
3 Tbs cumin seeds
3 Tbs whole cloves
3 Tbs allspice berries
3 Tbs black peppercorns
3 Tbs fennel seeds
3 Tbs ground cinnamon
3 Tbs dried oregano
6 garlic cloves
2 Tbs sea salt
2 oranges, juiced

For the chicken:

3 lbs boneless chicken thighs
juice and zest of 1 orange (or 3 limes)
2 Tbs olive oil
3 tsp salt

Instructions

To make the recado rojo paste:

Soak the achiote seeds in half of the orange juice, until softened (about 15 minutes).
Toast the coriander, cumin, allspice, cloves, black peppercorns and fennel seeds in a dry skillet for about 1-2 minutes, until fragrant.
Process the toasted spices in a spice grinder in batches.
Add the oregano to the spice grinder and pulse until fine. Add to the ground spice mix.
Smash the garlic with a bit of salt in a mortar and pestle.
In a food processor, or blender add the ground spices, the achiote seeds, and orange juice, the garlic paste, and ground cinnamon. Process until fine. Add the rest of the orange juice until you get a smooth paste.
Divide the paste into 3-Tbs portions. Leave one portion, and freeze the rest.

To make the chicken:

Liberally salt your chicken thighs.
Mix 1 achiote paste portion with the juice and zest of 1 orange. Pour over the chicken, and let marinate for a few hours.
Preheat the BBQ to medium-high. Brush with oil, and place the marinated chicken thighs on the hot grill. Reduce heat to medium-low, and grill for about 15-20 minutes until done.
Remove from grill and let stand for 10 minutes. Cut into portions and serve with a fruity salad, and/or rice.

Recipe Notes

* Buy achiote (annatto) seeds at local Latin stores, or online.