By Jostlori on September 06, 2011
Photo by gailanng
Photo by gailanng
"This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!"
Serving Size: 1 (243 g)
Servings Per Recipe: 6
"I finally got to try this, and boy was I glad I did! I had to sub boneless skinless breasts because I couldn't find any boneless ones with skin on, and I used achiote paste in place of the powder (I don't keep achiote powder on hand). The marinade smelled so good when the hot oil was added to the paste mixture! I let the chicken hang out in the fridge in the marinade for 2 days, until I had time to actually grill it on my indoor grill (SOMEDAY I'll talk DH into getting us a real grill, lol). The finished chicken came out so juicy and flavorful, but the flavoring was mild enough that any leftover cooked chicken could be used in so many different ways (soups, salads, sandwiches, tacos, etc.). We enjoyed it as-is the first day, with Mexican rice, refried beans and fresh pico de gallo. Now I'm tossing up whether I want to use the leftover chicken to make tacos or chicken salad. Decisions, decisions. Sorry, no photo, both camera batteries were dead again :( . Thanks for posting! Made post-PAC Spring 2012"
"I subbed the recommended breasts with legs...and you haven't made this yet? Go ahead. I'll wait right here until you get back."