Primary Ingredients
1 whole chicken, backbone removed
1 cup orange juice
1 shallot, sliced thinly
½ teaspoon toasted ground cumin
½ teaspoon dried Mexican oregano
¼ teaspoon dried chile flakes
1 tablespoon achiote paste
1 tablespoon salt
Primary Technique
- Combine orange juice with the spices and herbs in a bowl. Stir well to dissolve into a paste and place into a heavy-duty zip-lock bag. Add chicken and place in the refrigerator to marinate overnight.
- Remove chicken from marinade and pat dry with paper towels. Leave out to bring up to temperature. Fire up your gas grill or get your coals to medium heat. Place chicken on the grill, turning at least four times to evenly cook through(about 45-50 minutes)
- Let cool before wrapping to take along on your picnic.
