Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, thoroughly whisk together 1/2 cup bitter orange juice, 2 tablespoons achiote paste, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon black pepper, and 1 tablespoon salt to create the flavorful marinade.

2. 2

   Rub the entire spatchcocked 1.5 kg whole chicken with the prepared achiote marinade, ensuring it is completely coated, then place it in a dish and refrigerate for at least 4 hours.

3. 3

   Preheat a grill to high heat (around 200°C / 400°F) or preheat your oven broiler; place the 2 large tomatoes halved, 1 large white onion quartered, and 2 jalapeño peppers halved on the grill grates or under the broiler to char until slightly blackened and tender.

4. 4

   Grill the marinated chicken over indirect high heat for 60-75 minutes, flipping occasionally, until the internal temperature reaches 74°C (165°F) in the thickest part, ensuring a perfectly cooked and fire-roasted char.

5. 5

   Combine the fire-roasted 2 large tomatoes, 1 large white onion, and 2 jalapeños in a blender with the 1/4 cup finely chopped preserved lemon rind and 1/4 cup olive oil, then blend until a rustic, fragrant sauce forms.

6. 6

   Rest the fire-roasted chicken for 10 minutes before carving, then serve it immediately, generously drizzled with the preserved lemon and chile mojo for a burst of authentic Mexican flavors.

7. 7

   Pair this exquisite dish with your favorite Mexican rice, warm corn tortillas, or a fresh side salad to complete the vibrant meal.