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Achiote Lime Brick Pressed Chicken
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Tired of the same ole, same ole chicken recipes? Well this Achiote Lime Brick Pressed Chicken recipe is anything but that!

Course: Main Course
Cuisine: American
Keyword: Achiote Lime Brick Pressed Chicken
Servings: 4 People
Author: Ally Wolf
Ingredients
Chicken:
  • 1 Spatchcocked Chicken
  • Boiled Leftover Marinade
  • Sour Cream for garnish
  • Cilantro for garnish
  • Limes for garnish
Marinade:
  • 1.5 tbsp of Achiote Paste
  • 1/4 cup of White Wine Vinegar
  • 8-10 Garlic Cloves
  • 1 Jalapeno Pepper
  • 4 Limes juiced
  • 1 tbsp of Green Onions sliced
  • 2 tbsp of Cilantro
  • 1 tbsp of Honey
  • 1.5 tsp of Sea Salt
  • 1 tsp of Pepper
Instructions
  1. To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be dspatchcocked.
  2. Place the chicken into a bowl or food safe container. Add all your marinade ingredients to a blender and blend until smooth. Lather the chicken down with the marinade and then place in the fridge. Let sit for at least 4 hours but ideally overnight.
  3. Preheat your grill using Cowboy Charcoal for 2-zone grilling at a medium high temperature (around 350F).
  4. Wrap two fire bricks in foil and place them directly over the hot side of the grill to preheat for 5 minutes.
  5. Pull your chicken out and place your leftover marinade into a separate container. Add the chicken breast side down over the direct heat with the two bricks on top of it. Cook this chicken for about 7-10 minutes until it has developed a nice crust. Carefully flip it over and place it on the indirect cool side of the grill. Continue cooking the chicken for another 45-60 minutes until it reaches 165F internal all over.
  6. As the chicken is smoking on the indirect side of the grill, add your leftover marinade to a skillet and boil it over high heat for 10 minutes. As the chicken is getting close to coming off, begin basting with the boiled leftover marinade. Once the chicken is done, pull it off and let it rest for 5 minutes.
  7. Garnish with limes, chopped cilantro and sour cream. Serve and enjoy!