| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | American | Barbecue sa, Chicken | 1 | Servings |
INGREDIENTS
| 3 | Oranges | |
| 1 | Grapefruit | |
| 3 | Limes | |
| 2 | Lemons | |
| 1 | Bottle Corona beer | |
| 3 | tb | New Mexican Chile; ground |
| 2 | tb | Granulated garlic |
| 1 | ts | Cumin; roasted and ground |
| 2 | ts | Black pepper |
| 2 | ts | Oregano |
| 3 | tb | Achiote Paste |
| 1 | tb | Kosher salt |
INSTRUCTIONS
Mix it all together and marinate your yardbirds in it overnight. The next day, smoke as you normally would (I like using oak and mesquite) and use the marinade as a mop. Experiment with this as my ingredients change with my mood, but it always draws raves. NOTES : I have an annual 4th of July party at my house and do 24 chickens like this and have been told these are the best my guests have ever tasted. Achiote paste is available in Latin American markets. Achiote Paste is ground annato seeds with other spices. Recipe by: Kurt Lucas Posted to bbq-digest by "Glenn Manning" <gmanning@ionet.net> on Apr 28, 1998
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