Equipment
Ingredients
Chicken
- 500 g chicken thighs, bone-in, skin-on
- 500 g chicken drumsticks, bone-in, skin-on
Adobo Marinade
- 15 g annatto seeds
- 4 guajillo chiles, dried, stemmed, and seeded
- 4 garlic, peeled
- 75 g white onion, roughly chopped
- 120 ml orange juice, freshly squeezed
- 60 ml lime juice, freshly squeezed
- 30 ml white vinegar
- 2 g mexican oregano, dried
- 2 g cumin seeds, whole
- 2 g black peppercorns, whole
- 15 g kosher salt
- 30 ml vegetable oil
Nutrition (per serving)
Method
Heat a dry skillet over medium heat. Toast the cumin seeds, black peppercorns, and annatto seeds for 1 minute until fragrant. Transfer to a spice grinder and process into a fine powder.
In the same skillet, toast the stemmed and seeded guajillo chiles flat against the pan for 15 seconds per side until pliable and aromatic. Transfer to a bowl, cover with boiling water, and let steep for 15 minutes to soften.
Drain the softened chiles and place them in a blender. Add the ground spice mixture, garlic, white onion, orange juice, lime juice, white vinegar, Mexican oregano, kosher salt, and vegetable oil. Blend on high until a completely smooth, vibrant red paste forms.
Place the chicken thighs and drumsticks in a large mixing bowl. Pour the marinade over the chicken, tossing thoroughly to coat every piece. Cover tightly and refrigerate for at least 4 hours, or ideally overnight. Wash your hands thoroughly with soap and warm water after handling the raw chicken.
Prepare a charcoal or gas grill for two-zone cooking. Preheat one side to medium-high heat (around 200 C / 400 F) and leave the other side on low or unlit. Brush the grill grates lightly with oil.
Remove the chicken from the marinade, letting excess drip off. Place the chicken skin-side down on the hot side of the grill. Sear for 5 to 7 minutes until the skin is beautifully charred and releases easily from the grates.
Flip the chicken and move it to the cooler, indirect-heat side of the grill. Cover the grill and cook for an additional 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (avoiding bone) registers 74 C / 165 F. For the best texture in dark meat, aim closer to 80 C / 175 F.
Transfer the grilled chicken to a clean platter and let it rest for 10 minutes before serving. This allows the internal juices to redistribute. Serve with extra lime wedges.
Chef's Notes
- Achiote (annatto) provides incredible color and a subtle earthy, peppery flavor, but it is notorious for staining. Wear an apron and consider wearing gloves while handling the marinated chicken.
- The acidity in the lime and vinegar acts as a tenderizer and helps the red color penetrate the chicken meat. Do not exceed a 24-hour marination time, or the citrus will begin to break down the proteins too much, resulting in a mushy texture.
- Dark meat like drumsticks and thighs contain a lot of collagen. While completely safe to eat at 74 C (165 F), cooking them slightly longer to 80 C (175 F) allows that collagen to melt, yielding a much more tender and succulent bite.
Storage
Refrigerator: 3 days — Store in an airtight container. The annatto will stain plastic, so use glass if possible.
Freezer: 2 months — Can be frozen in the marinade before cooking, or frozen fully cooked.
Reheating: Reheat gently in an oven at 175 C until warmed through to prevent drying out.
