5-6 lbs. of chicken pieces
1 3.5-oz (or larger if available) package archiote paste (Walter
uses El Yuquateco)
3 Tbsp. finely chopped fresh oregano or 1 Tbsp. dried oregano
1 tsp. ground cumin
2/3 c. fresh lime juice
2/3 c. fresh naval orange juice
1/4 c. red wine vinegar
1/4 c. EVO or grapeseed oil
2 Tbsp. minced garlic
2/3 Tbsp. salt
2 tsp. freshly ground pepper
1/2 tsp. no-salt seasoning
1 c. chopped onion
1/4 tsp. cayenne pepper (or other chile pepper for heat)
In a small bowl, break up the archiote paste in the citrus juices.
Add oregano and cumin. Mash with a fork and whip, or mix in a
Add vinegar, oil, garlic, no-salt seasoning, onion, salt, and
pepper. Mix well.
Marinate chicken in mixture overnight or for up to 2 days.
Grill over charcoal, basting with marinade, turning pieces
frequently for about 20-25 minutes. (They will char slightly.)
Move away from charcoals and smoke for another 30 minutes.
May also be roasted on oven racks at 350 degrees for about an hour, basting
once or twice. (The taste will be different but still good.)
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