Annatto Marinated Chicken

Annatto Oil

• 1 cup Badia Extra Virgin Olive Oil
• 1/2 cup Badia Annatto seeds

Other

• 4 cloves garlic, minced {OR 4 teaspoons Badia Minced Garlic (in Olive Oil or Water}
• 1 yellow onion, diced
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon Badia Cumin Seeds, crushed (if you do not have a grinder, Badia Ground Cumin works great!)
• 1 teaspoon Badia Allspice Whole, crushed (if you do not have a grinder, Badia Allspice Ground works great!)
• 2 Badia Bay leaves, crushed or Badia Ground Bay Leaves
• 1 tsp. Badia Whole Black Pepper
• Zest and juice of 1 large orange
• Zest and juice of 1 lime
• 1/4 cup white wine vinegar (apple cider vinegar can also be used)
• 1 (4- or 5-lb.) chicken, cut into serving pieces and rinsed with water

Annatto Oil

• Combine olive oil and annatto seeds in a small sauce or frying pan over low heat
• Continuously stir oil and annatto until fragrant and oil has turned red
• Remove from heat and let cool
• Strain oil and dispose of seeds

Other

• In a large mixing bowl, combine annatto oil with garlic, onion, oregano, cumin, allspice, bay leaves, peppercorns, orange zest and juice, lime zest and juice, and vinegar
• Blend ingredients well
• Place clean chicken pieces in a large zip lock bag or container
• Add marinade and massage well into chicken
• Refrigerate 4 to 6 hours.

Using your preferred method, cook chicken as instructed below:

• Grill chicken until the skin is crispy and the internal temperature reaches 180˚F
• Sauté the chicken over low heat, about 10 minutes per side. Ensure chicken is fully cooked by piercing with a fork and seeing that juices run clear
• Roast at 400˚F for 45 to 60 minutes, until the skin is crispy and the internal temperature reaches 180˚F

Serve with Jasmine rice, your favorite starch or vegetable!