That Mexican Meat Market RED MARINADE for chicken

achiote paste

🥗Healthier: smoked paprika

💰Cheaper: red chili powder

Smoked paprika provides a similar flavor profile with less cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while still suitable for roasting.

In a blender cup, add 1/2 cup of freshly squeezed sour orange juice.

Add 1/4 cup of grapeseed oil to the blender cup.

Add 2 1/2 teaspoons of salt.

Add 2 large cloves of garlic to the blender cup.

Add 2 teaspoons of Mexican oregano.

Add 1 teaspoon of whole cumin seeds and 30 black peppercorns to the blender cup and mash them slightly.

Add 2 ounces of ground achiote to the blender cup.

Add 1 1/2 to 2 teaspoons of onion powder to the blender cup.

Cover and puree the mixture until well blended.

Pour the marinade over 2 1/2 pounds of boneless skinless chicken thighs and slather it on, ensuring it's well coated.

Let the chicken marinate for about 2 hours (or overnight for bone-in pieces).

Remove the chicken from the refrigerator and let it sit on the countertop for about 15 minutes to remove the chill.

Heat a pan with oil over medium-high heat.

Cook the chicken for about 5 minutes on each side until done.

Once cooked, place the chicken on a baking sheet and cover it with another baking sheet to keep warm.

Slice and chop 2 jalapenos and 1 large onion.

In the same pan, sauté and blister the jalapenos and onion until cooked.

Once everything is cooked, slice into the chicken to check tenderness and juiciness.

Cooking Techniques

Equipment Needed

Spice Level: