YucatÁn Chicken With Orange Guajillo Glaze Food

YUCATAN CHICKEN

Steps:

• Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.

ROASTED CHICKEN WITH ORANGE GLAZE

Steps:

• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

YUCATáN CHICKEN WITH ACHIOTE

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.

YUCATÁN CHICKEN WITH ORANGE-GUAJILLO GLAZE

Steps:

• 1.MAKE THE RUB In a small skillet, toast allspice, peppercorns, cumin seeds, cinnamon & cloves over high heat until fragrant. Transfer to spice grinder and let cool Grind to a powder & transfer to a small bowl. Stir in paprika, chipotle and ancho powders, salt and sugar. 2.PREPARE THE CHICKEN On a large rimmed baking sheet, flatten chicken by pressing on the breast bone. Sprinkle chicken with Adobo Rub. Cover & refrigerate for 30 min or up to 2 hours. Bring chicken to room temp before grilling. 3.MEANWHILE, PREPARE THE SAUCE In a glass measuring cup, cover guajillo chiles with the boiling water. Cover and let stand until softened, about 15 min. 4.In a med saucepan, combine orange zest &juice with vinegar, corn syrup, brown sugar, honey, chopped mango, ginger, habanero & coriander. Add guajillos and soaking liquid and bring to a boil. Boil over mod high heat until reduced by half, about 7 min. Transfer sauce to a blender and puree. Scrape puree back into the saucepan and simmer over moderate heat until reduced to 1 1/2 cups, about 15 min. Season with salt. 5.Light grill. Oil grill grate & put chicken skin side down. Grill over moderately high heat until charred, about 7 min. Turn chicken & cook until charred on the other side, about 5 min. Turn the heat off in half of the grill or rake the coals to one side, away from the chicken. Cover and grill chicken over indirect heat, turning halfway through, until 160°, about 1 hour. 6.Brush half of sauce all over chicken. Flip chicken and set it over direct heat. Grill until richly glazed, about 1 min Turn chicken skin side up and grill until glazed, about 1 min longer. Let chicken rest for 15 min. Serve with remaining sauce and mango slices.