3½–4
lb. whole chicken
1
bunch culantro or cilantro, tough stems trimmed
1
small onion, coarsely chopped
2
garlic cloves
2
chile congos or 1 habanero chile, stems removed
1
cup naranja agria (sour orange juice), or ½ cup fresh orange juice plus ½ cup fresh lime juice
2
Tbsp. plus 1½ tsp. achiote (annatto) paste
1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
Vegetable oil (for grill)
Lime wedges (for serving)
Source : food
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