This translates directly to "charcoal grilled chicken." The charcoal is a core component in the flavor, and it's therefore imperative that you grill it over charcoal.
Combine marinade ingredients:
- 1/4 cup mayonnaise
- Zest of 1 orange
- Zest of 1 lime
- 3 cloves garlic, minced
- 4 teaspoons Maggi seasoning
- 4 teaspoons Worcestershire sauce
- 1 ounce achiote paste
- 1 tablespoon of chicken bullion powder
- 1 teaspoon salt per pound of chicken
- 1/2 teaspoon black pepper
Reserve 1/4 cup of marinade for basting. Marinate the chicken for 12-48 hours.
- 3-4 pound chicken, spatchcocked and halved
- Marinade
Prepare a grill with a hot side and a cool side. Bring the grill to 325 F degrees. Brush the grill grates with oil.
Cook chicken bone-side down on the cool side of the grill, legs facing the hot side, covered, until the breast reaches an internal temperature of 155 F.
Turn the chicken skin-side down on the hot side of the grill for 1-3 minutes, until crisped (watch carefully to avoid burning).
Rest 5-10 minutes.
Serve with:
- Corn tortillas
- Avacado, sliced
- Lime, cut into wedges
- Salsa
- Spanish rice
- Charro beans