Chichen Itza Char
Yucatecan-style chicken wings with achiote, citrus, grilled and topped with pickled onions
1 hour 10 minutes
Serves 4
AppetizerMexicanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
We’re heading to the Yucatán, where the almighty chicken wing gets the achiote treatment, deep color, punchy flavor, and a citrusy, herbaceous finish. You’ll learn the fine art of marinating with annatto and finishing with a quick-pickled onion for maximum contrast.
Ingredients
Yield
4
Instructions
- 01Combine achiote paste, orange juice, lime juice, olive oil, cumin, oregano, garlic, 1 teaspoon kosher salt, and black pepper in a large bowl. Whisk until smooth.
- 02Add chicken wings to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 45 minutes and up to 4 hours.
- 03For the pickled onions, combine red onion, white vinegar, sugar, and 1/2 teaspoon kosher salt in a small bowl. Stir, press the onions to submerge, and set aside for at least 30 minutes.
- 04Preheat a grill or grill pan to medium-high heat.
- 05Remove wings from marinade and shake off excess. Grill wings, turning every 3 to 4 minutes, until cooked through and charred in spots, about 15–18 minutes total.
- 06Transfer grilled wings to a platter. Let rest for 5 minutes.
- 07Top wings with pickled onions (drained) and sprinkle generously with chopped cilantro. Serve immediately.
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