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LOCATION: Recipes >> Outdoor Cooking >> Grilled Chicken 11

Print this Recipe    Grilled Chicken 11

Start with a whole 3 pound chicken.

Whack it open along the backbone with a cleaver and flatten it out.

Marinade A

Soak 2 dried ancho (or mulato or negro chiles) in hot water for 20
minutes until they soften.

Remove the stems, tear coarsely and toss them in the blender with
some cloves, salt, pepper, and 2 cloves of garlic. Add some of
the chile-soaking water, blend to a nice thinkness for a marinade
(add more chile water as needed).

Marinade B

Go to a Latin market and get a block of achiote. Dissolve it in
2 cups of vinegar, or 2 cups of orange juice, or some of each.

Marinate the flattened chicken in either A or B overnight, then
grill.

These marinades are great on fish as well. Marinade a comes from
the Pacifc Coast of Mexico, marinade b from the Yucatan. Achiote
in English is annatto, a product used widely in food products for
its natural orange-red color.

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