Yucatán-Spiced Chicken

Name: Yucatán-Spiced Chicken
Yield: 4
Ingredients: Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice; Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice; 4 garlic cloves, chopped; 3 tablespoons ancho chile powder; 2 tablespoons chopped fresh oregano; Extra-virgin olive oil; Salt and freshly ground pepper; Four 8-ounce chicken breast halves on the bone, with skin; 1 large chayote—halved lengthwise, pitted and cut into 12 wedges; 1 seeded poblano, cut into thin rings; 1 red onion, thinly sliced into rings; 2 tablespoons each of thinly sliced cilantro and mint

Yucatán-Spiced Chicken was pinched from <a href="http://www.foodandwine.com/recipes/yucatan-spiced-chicken" target="_blank">www.foodandwine.com.</a>

"These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. At her restaurant, the chicken's burnished color comes from achiote, a paste made with annatto seeds...."

INGREDIENTS

•

Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice

•

Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice

•

4 garlic cloves, chopped

•

3 tablespoons ancho chile powder

•

2 tablespoons chopped fresh oregano

•

Extra-virgin olive oil

•

Salt and freshly ground pepper

•

Four 8-ounce chicken breast halves on the bone, with skin

•

1 large chayote—halved lengthwise, pitted and cut into 12 wedges

•

1 seeded poblano, cut into thin rings

•

1 red onion, thinly sliced into rings

•

2 tablespoons each of thinly sliced cilantro and mint

Go To Recipe

review

►