Imported from the web
Tierra Caliente-Style Roast Chicken
Whole chicken marinated in a mixture of mayonnaise, mustard, chicken bouillon, lime juice, garlic, pepper, and annatto, then slowly cooked on the grill until juicy and golden brown.
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Ingredients
- 4 whole chickens (The author indicates that the mixture is enough for 4 or 5 small chickens; cleaned.)
- 4 tbsp mayonnaise
- 2 tbsp mustard
- 1 tsp ground pepper
- 2 tsp ground annatto
- 4 tsp Norsuiza or chicken bouillon (The author indicates that no additional salt will be added.)
- 2 limes (Use the juice.)
- garlic (Amount not specified; ground in a food processor or very finely chopped.)
- water (A splash, only as needed to slightly thin the mixture.)
Steps
- 1
Place the mayonnaise, mustard, ground pepper, ground annatto, and the four teaspoons of Norsuiza or chicken bouillon in a bowl.
- 2
Squeeze the two limes over the mixture and add the ground or finely chopped garlic.
- 3
Stir all the ingredients until well combined. Add only a splash of water so the marinade is slightly thinner.
- 4
Make small cuts in the breast and legs of each cleaned chicken to help the marinade penetrate.
- 5
Coat the chickens completely with the mixture. You can do this 2 to 3 hours before cooking them, or leave them marinating overnight.
- 6
Set aside any remaining broth or marinade; it will be used during cooking to baste the chickens.
- 7
Preheat a gas grill to a heat level not exceeding 250; the source does not specify the temperature unit.
- 8
Place the chickens on the grill skin-side up and cover the grill.
- 9
After 10 minutes, turn them for the first time and baste them with some of the reserved marinade.
- 10
Cover the grill again. Ten minutes later, turn the chickens again and apply more marinade.
- 11
During the first half hour, turn them three times in total, applying marinade each time and keeping the grill covered.
- 12
After that first half hour, continue turning them every 5 minutes for the remaining half hour, for a total cooking time of approximately 1 hour.
- 13
Give them a final basting with the reserved marinade and continue cooking until the chicken is juicy and well browned.
Notes
The source does not specify the amount of garlic or the temperature unit for the temperature given as 250. The author describes six turns during the second half of cooking, although she also summarizes the process as three turns during the first half hour and turning every five minutes afterward.
Nutrition per serving
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