Sour-Orange Yucatán Chickens

Name: Sour-Orange Yucatán Chickens
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters pure ancho chile powder; 3 kilograms chickens; 20 garlic cloves, halved; 2 teaspoons ground cumin; 59 milliliters honey; 4 teaspoons kosher salt, plus more for seasoning; 118 milliliters fresh lemon juice; 315 milliliters fresh orange juice; 2 Tbsps hot paprika; 59 milliliters vegetable oil

You can never have too many main course recipes, so give Sour-Orange Yucatán Chickens a try. This recipe serves 8. One serving contains 984 calories, 75g of protein, and 67g of fat. A mixture of ancho chile powder, honey, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a food processor, mince the garlic with the vegetable oil.

Ingredients you will need

Vegetable Oil

Garlic

Ground Meat

Equipment you will use

Food Processor

Add the orange and lemon juices, chile powder, paprika, salt and cumin and blend well.

Ingredients you will need

Chili Powder

Paprika

Orange

Cumin

Lemon

Salt

Loosen the skin on the chicken breasts and around the legs. Put each chicken in a bowl and cover with the marinade. Rub the marinade under the skin and in the cavity. Turn the chickens breast side up and refrigerate overnight.

Ingredients you will need

Chicken Breast

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat the oven to 35

Equipment you will use

Oven

Set the chickens breast side up in a large roasting pan and season with salt.

Ingredients you will need

Chicken

Salt

Equipment you will use

Roasting Pan

Add the marinade to the pan, along with 1 cup of water.

Ingredients you will need

Marinade

Water

Equipment you will use

Frying Pan

Bake for 1 hour. Spoon 1/4 cup of the pan juices into a small bowl and stir in 3 tablespoons of the honey; pour over the chickens and bake for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the inner thighs registers 16

Ingredients you will need

Chicken

Honey