Roast Chicken

Watch it being made

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Ingredients

• bone-in, skin-on chicken drumsticks

  8 bone-in, skin-on chicken drumsticks

• bone-in, skin-on chicken thighs

  4 bone-in, skin-on chicken thighs

• packed fresh cilantro leaves

  ½ cup packed fresh cilantro leaves, plus extra for garnish

• orange juice

  ½ cup orange juice

• lime juice

  ⅓ cup lime juice

• neutral cooking oil

  ¼ cup neutral cooking oil

• packed achiote paste

  0.2 tbsp

• dried Mexican oregano

  0.2 tbsp

• ground cumin

  0.2 tbsp

• ground coriander

  0.2 tbsp

• smoked paprika

  0.2 tbsp

• kosher salt

  0.2 tbsp

• ground ancho chili powder

  0.3 tsp

• ground black pepper

  ½ tablespoon ground black pepper

• fresh jalapenos

  2 fresh jalapenos, halved lengthwise, stems and seeds removed

• Store-bought or homemade Mexican red rice

  Store-bought or homemade Mexican red rice

• Store-bought or homemade cooked and seasoned pinto beans

  Store-bought or homemade cooked and seasoned pinto beans

Instructions

1. 1

   Place the chicken drumsticks and thighs in a large bowl. Set aside.

   1bone-in, skin-on chicken drumsticks0.7bone-in, skin-on chicken thighs
2. 2

   Place the cilantro, orange juice, lime juice, oil, achiote paste, oregano, cumin, coriander, paprika, salt, chili powder, black pepper, and jalapenos in a food processor. Blend until smooth, about 1 minute.

   ½ cup orange juiceorange juice⅓ cup lime juicelime juice¼ cup neutral cooking oilneutral cooking oil0.2 tbsppacked achiote paste0.2 tbspdried Mexican oregano0.2 tbspground cumin0.2 tbspground coriander0.2 tbspsmoked paprika0.2 tbspkosher salt0.3 tspground ancho chili powder½ tablespoon ground black pepperground black pepper0.3fresh jalapenos
3. 3

   Pour the blended mixture over the chicken in the bowl. Mix together until the chicken is completely covered. Cover with plastic wrap, and marinate in the refrigerator for 2 hours.

4. 4

   Preheat the grill to 400°F (200°C). Place the marinated chicken legs and thighs on clean, hot grill grates. Cover and cook until the skin is crispy and the chicken reaches an internal temperature of 165°F, 30–34 minutes, flipping the chicken halfway through. Garnish with cilantro. Serve with cooked Mexican rice and pinto beans.

   0.7bone-in, skin-on chicken thighsStore-bought or homemade Mexican red riceStore-bought or homemade Mexican red riceStore-bought or homemade cooked and seasoned pinto beansStore-bought or homemade cooked and seasoned pinto beans
5. 5

   Enjoy!