yucatan grilled chicken
Yucatan grilled chicken tastes of summer on the grill. It comes together in no time flat and may be some of the best grilling you will ever try.
Servings: 4
Calories: 434kcal
Ingredients
- 6-7 cloves garlic
- 2 Tbsp yellow prepared mustard
- 1 Tbsp achiote paste
- Juice of a large lime
- 2 Tbsp mild pure chili powder - like New Mexican or Ancho
- 1 Tbsp salt
- enough water to make a smooth paste - roughly 3/4-1 cup
- 1 chicken - cut into 8-10 pieces (or individual parts to your taste)
Instructions
Prepare the chicken
- Combine all the ingredients except the chicken in a blender. Puree until smooth.
- Place the chicken and marinade in a non-reactive dish and let stand 1-3 hours.
Grill the chicken
- Prepare your grill for medium-high indirect heat. Place a drip pan over the portion of the grill not heated to catch the drippings. If you are using a gas grill, place some pre-soaked wood chips in a foil packet and pierce. Place the foil packet over a lit burner.
- If using charcoal build a banked fire on one side of the grill. Place the drip pan on the other side.
- Grill, indirect, until an instant read thermometer reads about 155-160F.
- Start rotating pieces over the direct heat (2 or 3 pieces at a time) to get a bit of colour or char. Once they have coloured up, return them to the indirect area. Repeat until all the pieces are done. Pay close attention when you do this.
- Continue cooking until an instant read thermometer reads 165F in the thickest part of the chicken pieces.
- Serve with pinto beans, tortillas, and pico.
Notes
Achiote paste is a bright red seasoning from Yucatan. It stains like crazy so be careful when you use it. You can find it at Mexican and Latin markets. I use El Yacateco brand.
Nutrition
Serving: 4servings | Calories: 434kcal | Carbohydrates: 4g | Protein: 36g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 2029mg | Potassium: 466mg | Fiber: 1g | Vitamin A: 1455IU | Vitamin C: 6.7mg | Calcium: 47mg | Iron: 2.6mg