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Mexican Citrus Chicken

Combining Mexican Spices with the citrus of oranges and lemons
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 8

Ingredients

  • 2 tbsp Achiote
  • 1 tbsp Cumin
  • 1 tbsp Garlic powder
  • 2 tbsp Adobo powder
  • 1 tbsp Oregano
  • 2 tsp Cayenne
  • 2 tsp Poultry seasoning
  • 1 tsp Red Pepper Flakes
  • 1/2 of a juiced lemon
  • 1/2 of a juiced orange
  • 1/2 cup canola oil
  • Salt & pepper to taste
  • 4 leg and thigh quarters
  • 4 chicken breasts
  • 4 Oranges juiced
  • 4 Lemons juiced
  • 2 tbsp Canola Oil
  • 2 cups chicken stock

Instructions

  • Combine all the above ingredients and form into a paste
  • Rub over all the chicken
  • Place in a container and store in the fridge overnight
  • Heat 2 tbsp of canola oil on medium high heat
  • Grill both sides of the Chicken for 2 - 3 minutes per side. Remove from skillet.
  • Add the vegetables into the skillet and cook until softened - 4 - 5 minutes. Remove from skillet
  • Add in the rinds of the lemons and oranges and cook for 3 minutes. Remove and set aside.
  • Place the chicken and the fruit in a cooking container. Add the rest of the orange and lemon juice and rinds and 2 cups of chicken stock.
  • Place in a 325 degree oven and cook for 90 minutes.
  • Let rest for 5 minutes.
  • Serve and enjoy!