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Home » Roast Chicken Leg Quarters with Achiote Marinade

Roast Chicken Leg Quarters with Achiote Marinade


Category: Entree
Servings: 4
Seasoning: Chef Merito Achiote paste

Ingredients
½ pkg. Chef Merito Achiote paste
1 cup Orange juice
2 Tablespoons Lemon juice
2 Tablespoons Olive oil
½ cup Onion, peeled, chopped (for marinade)
1 teaspoon Pepper, black
½ teaspoon Salt
4 pieces Chicken Leg quarters (leg and thigh)
1 Onion, large, peeled, cut into 4 even slices
½ cup Water

In a blender combine 4 ounces of the orange juice and the Achiote paste, let soak for 15 minutes. Add all remaining ingredients. Blend for 20 to 30 seconds on medium high speed. (Marinade can be made ahead of time, stored covered in refrigeration up to 2 days). Place chicken in a resealable food storage bag and cover with the Achiote marinade. Refrigerate overnight. Preheat oven to 350 degrees. Place onion slices in the bottom of a small roasting pan. Remove chicken from the marinade and allow to sit at room temperature for 15 minutes. Position chicken on top of the sliced onion, add 1/2 cup water to pan; Roast for 1 hour, or when the internal temperature registers 165° on an instant reading food thermometer inserted into the meaty part of the thigh. Reserve the pan juices for the chicken.
Roast Chicken Leg Quarters with Achiote Marinade