Achiote White Wine Chicken
Serves: 4
Ingredients
1 whole chicken
Vegetable oil
2 tbsp MLG Poultry Rub
Marinade Ingredients
2 oz. annatto seeds
1 tsp epazote, dried
1 bottle chardonnay
1 tbsp Mexican oregano, dried
1 bulb garlic, chopped
2 shallots, chopped
1 jalapeño, chopped
1/4 cup vegetable oil
Marinade Method:
1. Use a spice grinder to grind up annatto seeds and epazote.
2. Combine all marinade ingredients in a 2-gallon storage bag and mix well.
Method:
Spatchcock the chicken
Place chicken into the storage bag and marinate overnight in the refrigerator.
Setup cooker for indirect heat at 250 degrees F.
Remove chicken from marinade and dry off with paper towel.
Apply vegetable oil on bone side and season with MLG Poultry Rub. Repeat on skin side.
Place chicken on the cool side of the grill, skin side down, and cook for 2 hours.
Chicken is done when the dark meat reaches 165 degrees F.
Cut the bird into thighs, legs, breasts, and wings. Serve immediately.
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