Kurt, King of Kurtopia's, Achiote Chicken

Achiote Marinade

1 bunch green onions, sliced

1/2 bunch cilantro, chopped

4 jalapeno peppers, de-seeded and sliced*

3 1/2 oz block of achiote paste

3 limes, juiced

3 lemons, juiced

2 oranges, juiced

1 grapefruit, juiced

4 cloves garlic, sliced*

1 can beer**

1/2 cup canola oil***

3 tablespoons cumin, ground

2 tablespoons black pepper

2 tablespoons kosher salt

3 tablespoons paprika

3 tablespoons ancho or New Mexican chiles, ground (I used both kinds)

I think that's about it. Just mix it up well and marinade your chicken in it, whole, halved, quartered, or eight cut. Up to 48 hours is best, but shorter times work well too.

This recipe is very versatile, as long as you have the achiote paste and the citrus, I think anything goes.

Kurt Lucas

* I typically double the amount of garlic and jalapeno

** I forgot the beer one time and thought the citrus flavor was a bit brighter, so I usually leave out the beer

*** I substitute olive oil

**** I toast and grind whole dried Mexican peppers, typically a mix of ancho, chipotle, pasilla, and/or guajullo.

Gary's Note:

I have made Kurt, King of Kurtopia's recipe numerous times, never the same way twice.