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Ingredients

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

Directions

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 180ËšF
  • 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 400ËšF for 45 to 60 minutes, until the skin is crispy and the internal temperature reaches 180ËšF

Serve with Jasmine rice, your favorite starch or vegetable!

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

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.

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

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 180ËšF
-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 400ËšF for 45 to 60 minutes, until the skin is crispy and the internal temperature reaches 180ËšF
Serve with Jasmine rice, your favorite starch or vegetable!

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