| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken | 6 | Servings |
INGREDIENTS
| 1/4 | c | Corn oil |
| 1/4 | c | Melted butter |
| 1/4 | c | Onion; minced |
| 2 | tb | Garlic; finely minced |
| 1 | ts | Annatto powder |
| 1/4 | ts | Ground cumin |
| 1 | ts | Dried mexican oregano |
| 4 | tb | Lemon juice |
| 4 | tb | Orange juice |
| 3 | lb | Whole chicken; halved |
INSTRUCTIONS
Combine oil, butter, onion, garlic, annatto, cumin, lemon and orange juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate several hours, or overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes. Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa. Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 209 by RecipeLu <recipelu@geocities.com> on Nov 07, 1997
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