Mayan Chicken with Spicy Orange Marinade:
The combination of the spicy chicken with the cool crema makes for an incredible dish.
Allow chickens to marinade 8 hours or overnight.
Chicken halves cook more evenly, and are easier to handle while cooking.
- 1⁄2 cup bitter orange juice (or 1/4 C orange juice C grapefruit juice)
- 3 -4 garlic cloves (chopped)
- 2 tablespoons cilantro (chopped)
- 2 tablespoons anchiote oil (or mix vegetable oil with 1 tsp paprika)
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoon ground cloves
- Louisiana Love Seasoning Blends
- 1 Chicken cut into halves
Grill over hardwood fire until a temperature of 157°-160° is read on a meat thermometer in the thickest parts of the breast and thigh.
Allow to rest for 5-7 minutes before serving.
Chili and Citrus Crema:
Don’t be afraid of those bags of dried chili peppers in the grocery store…they are delicious.
Check out the Scoville Heat Scale to determine the heat level of different peppers before you pick them.
- 2 cups Water
- 4 Guajillo Peppers (dried)
- 4 Chili d Arbol Peppers (dried)
- 1 large Lemon (juiced)
- 2medium Limes (juiced)
- 16 ounces Mexican Crema
- ¼ cup Fresh Cilantro (chopped)
- Louisiana Love Seasoning to taste
Cut the stems off of peppers and split lengthwise, remove seeds.
Note: Wash hands after handling peppers.
Place water in pot and bring to simmer.
Place dried peppers in water for 7-10 minutes or until they are soft.
Using a stick blender, stand blender, or food processor, blend peppers and water well.
Pass mixture through a fine strainer to remove skins.
In a suitable bowl, combine remaining ingredients.
Add pepper mixture a tablespoon at a time until desired flavor is reached.
Chill until ready for use.