Grilled Glass Skinned Chicken Recipes

Steps:

• In a small saucepan bring water and achiote seeds to a boil. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours, or until softened.)
• Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins.
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth. (Recado may be made 5 days ahead and chilled and covered.)

Steps:

• In large sealable plastic bags or in a baking dish large enough to hold chicken in one layer combine chicken and recado, coating chicken well. (Marinate chicken, covered and chilled, turning it occasionally, at least 4 hours and up to 1 day.)
• Preheat oven to 250°F. and line a large baking sheet with foil.
• Remove chicken from marinade, letting excess drip off, and discard marinade. Bake chicken, skin sides up, on baking sheet in middle of oven until cooked through, about 50 minutes, and cool completely. (Chicken may be prepared up to this point 1 day ahead and chilled, covered.)
• Prepare grill.
• Put chicken, skin sides down, around edges (to avoid hottest part of coals) of an oiled rack set 5 to 6 inches over glowing coals and grill chicken very slowly, turning it occasionally, until fat is rendered and skin is crisp, about 30 minutes. (Chicken will be slightly burned and almost transparent in some places and red in color and fragile in other places.) The marinade burns easily, but don't be discouraged-a little burned achiote tastes good.
• Serve chicken with salsa, rajas, guacamole, and tortillas.