Chicken Yucatan Recipes

Steps:

• Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
• Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
• Prepare a charcoal grill to high heat.
• Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
• Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Steps:

• In large saucepan place chicken breast with stock and bring to a boil. Skim and discard foam. Add 1 1/2 teaspoons salt, cracked peppercorns, oregano and garlic. Reduce to a simmer and cook 30 to 35 minutes, until the meat is tender. Lift out chicken and transfer to a platter. Cover with a damp towel and reserve. Add chicken livers to saucepan and simmer 6 - 8 minutes. Remove with a slotted spoon and transfer to the platter with the chicken. Strain the stock through a very fine strainer, discarding the solids, and skim off any fat from the top. Reserve. When the chicken is cool enough to handle, remove the skin and pull the meat from the bones. Shred chicken into strips, thinly slice the livers and reserve. In large stockpot heat the chicken fat or olive oil over a medium low heat. Add onions and cook with remaining 1 teaspoon salt and ground black pepper, until onions turn translucent, about 10 minutes. Add green peppers and cook for about another 5 minutes. Add tomatoes, chicken and livers, reserved stock, lime juice and grapefruit zest, or bitter lime juice. Bring to a boil then reduce to a simmer and cook until flavors meld, about 10 to 12 minutes. Remove grapefruit zest with a slotted spoon. Serve hot with garnishes scattered over the soup.

Steps:

• Cut the chicken into 1/2-inch-wide strips. In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade. Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.
• To cook the chicken, remove the strips from the marinade and drain off any excess liquid. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.
• Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and pickled onions. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

Steps:

• Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
• Meanwhile, chop vegetables.
• Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
• Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
• Serve over brown rice with a side salad.