It’s dead easy as well. Just combine all the ingredients in the blender. Marinate the chicken. Grill. Smile. This is the stuff of roadside Mom and Pop grills in Southern California. El Pollo this or El Pollo that. If you’ve been, you know what I’m talking about. If you haven’t – just make this. It’ll be like you were there. It is absolutely addictive stuff. Even when it’s bad, it’s pretty good. And when it’s good, it’s awesome.
Achiote makes Yucatan grilled chicken special
If you don’t live close to Mexico you will need to make a trip to a latin market. The secret ingredient is a paste called Achiote. It’s pronounced “achot” so if you have to ask for it try to say it that way. So they won’t look at you like you are crazy. It has annatto seed in it. That’s the stuff they use to colour cheese. You think turmeric stains? Watch out. Don’t say you weren’t warned. Grab a pure chili powder like New Mexican while you are there. Grab lots. Not just for this recipe. Pure chili powders are just so much better than the crap called “chili powder” in grocery stores. That’s a blend of spices. Doesn’t matter what you cook with it. It all winds up tasting the same. Just not good.
Once you have that, the rest is easy. Some garlic, some citrus. Some mustard. Puree it all up. Toss the chicken in the marinade. Let it sit for a while. And then grill.
Grilling technique is key
This is skin-on chicken. Plan for an indirect fire. You don’t want to be fighting major flare-ups. Finish it direct to get a bit of char. Charcoal is true to the Mom and Pop grills. When you taste their Yucatan grilled chicken you’ll know it’s true. Gas will do – just won’t have the depth of flavour. Maybe plan for some wood chips if you’re cooking with gas. Try Yucatan grilled chicken next time you’re planning a party. Maybe some tortillas and pinto beans on the side. Your guests will love it.
