Get ready to embark on a culinary journey that will transform your kitchen into a vibrant Mexican paradise! This legendary Yucatecan chicken dish is not just a recipe—it's a time-honored tradition that brings the smoky, tangy, and incredibly tender flavors of traditional Mexican cooking right to your dining table. Prepare to impress your family and friends with a show-stopping meal that looks as incredible as it tastes!
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 1/2 cup achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt to taste
- Banana leaves (for wrapping)
Instructions
- In a large mixing bowl, combine achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, and salt. Whisk thoroughly to create a smooth marinade.
- Add chicken pieces to the marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate deeply.
- Preheat the oven to 325°F (165°C). Prepare banana leaves by passing them quickly over an open flame to make them more pliable and prevent cracking.
- Line a large baking dish with banana leaves, allowing excess to hang over the sides. Place marinated chicken pieces on the leaves, reserving any remaining marinade.
- Pour remaining marinade over the chicken. Fold banana leaves carefully to create a sealed packet, completely covering the chicken.
- Cover the baking dish with aluminum foil to ensure a tight seal and prevent moisture loss.
- Slow roast in the preheated oven for
- 5 to 4 hours, or until chicken is extremely tender and easily falls off the bone.
- Remove from oven and let rest for 15-20 minutes before unwrapping. Serve with warm tortillas, pickled red onions, and additional lime wedges.
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the achiote marinade (ideally overnight), the more intense and complex the flavors will become.
- Banana Leaf Technique: If you can't find fresh banana leaves, don't worry! You can use parchment paper or aluminum foil as a substitute, though banana leaves add an authentic smoky essence.
- Low and Slow is the Golden Rule: The magic of this dish happens during the slow roasting. Resist the temptation to increase the temperature—low heat ensures the chicken becomes meltingly tender.
- Achiote Paste Matters: Use high-quality achiote paste for the most authentic flavor. If possible, buy from a Mexican grocery store for the best results.
- Serving Suggestion: Accompany the chicken with fresh, warm corn tortillas, pickled red onions, and extra lime wedges to enhance the traditional Yucatecan experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
