1 tablespoon plus 1 teaspoon achiote paste 2 tablespoons white wine vinegar 2 tablespoons kosher salt 2 teaspoons dried Mexican oregano 1 tablespoon smoked paprika 1 teaspoon ground chipotle chile 1 teaspoon ground black pepper ¼ cup olive oil 1 (3 1/2- to 4-pound) chicken 8 (3-inch) fresh rosemary sprigs 8 thyme sprigsCook with our 12" Cast Iron Griddle
Ingredients
Directions
Place chicken, breast side down, on a work surface. Using poultry shears and beginning at tail end, cut along each side of backbone, separating backbone from chicken. Reserve for stock or discard. Turn chicken breast side up. Using the heels of your hands, press firmly against breastbone until it cracks and chicken breast flattens.
Stir together the achiote paste, vinegar, salt, oregano, paprika, ground chipotle, black pepper, and olive oil in a medium bowl until well combined. Using your hands, slather the entire surface of the chicken with the marinade. Allow the chicken to marinate at room temperature while you prepare the grill; alternatively place the marinated chicken in a large resealable plastic bag. Seal the bag and transfer to a baking dish. Refrigerate up to 12 hours. Bring chicken to room temperature before cooking, about 1 hour.
Preheat the oven to 375F on 1 side, Place the rosemary sprigs in a large cast-iron skillet, then place the chicken, skin-side up, over the herbs. Place skillet on grates and cook for 30-40 minutes.