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Adobo-Marinated Grilled Chicken with Chicharrones

Author
JWU College of Culinary Arts

Minimum internal temperature 165°F

Yield
10 servings

Serving Size
4 to 5 ounces (115 to 142 grams)

Recipe ID
C00142

Ingredients
US standard
Metric
Olive Oil
3 tablespoons
3 tablespoons
Annatto seeds
1 tablespoon
1 tablespoon
Garlic cloves, peeled, pressed, finely minced
1 head
1 head
Oregano, fresh, washed, dried, chopped
2 tablespoons
2 tablespoons
Cumin, ground
1 teaspoon
1 teaspoon
Black pepper
1 teaspoon
1 teaspoon
Whole chickens, cut into 8 pieces, skin removed and reserved (see note)
2 each
2 each
Salt
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat grill.
  3. Prepare annatto oil by gently warming olive oil with annatto seeds and allowing them to steep for 15 minutes.
  4. Strain annatto oil and add the garlic, oregano, cumin and pepper to make adobo seasoning.
  5. Coat chicken pieces well with adobo seasoning and allow to marinate for two hours.
  6. Pat dry with paper towels, season with salt and grill (may need to be finished in 350°F/177°C oven) to an internal temperature of 165°F (74°C).
  7. Serve chicken with chicharrones as garnish