El Torito’s Yucatan Chicken

El Torito’s Yucatan Chicken

3 whole chickens, cut in half
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon granulated garlic

Pibil Sauce:
2 tablespoons achiote spice, see notes
1 cup orange juice
2 garlic cloves
1 teaspoon fresh oregano
1 pinch ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 pinch ground cinnamon
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon salad oil

Place all ingredients for pibil sauce except salad oil in blender and puree. Heat salad oil in suitable saucepan, add achiote mixture from blender, bring to a quick boil and cook 3-4 minutes. Remove from fire.

Evenly sprinkle each chicken half (a total of 6) with 1 teaspoon salt, 1 teaspoon black pepper and 1⁄2 teaspoon garlic. Baste evenly with pibil sauce and wrap in aluminum foil. Cook in pre-heated 350F oven 45 minutes or until done.

Cook’s Notes: Achiote spice, a paste made from annatto seeds, lime juice and spices, can be found in most Mexican markets and some supermarkets.

Executive Chef Pepe Lopez, El Torito Restaurants

Yield: 6 half-chickens

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