Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
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Combine mustard, salt, achiote paste, garlic, chiles, juice, and 1 cup boiling water in a blender, and purée until very smooth, at least 1 minute. Transfer to large bowl, and add chicken; toss to coat, and then cover and let marinate in the refrigerator for at least 4 hours or overnight.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium heat.) Remove chicken from marinade, and working in batches, add chicken to grill, and cook, turning once, until charred in spots and cooked through, about 30 minutes. Transfer to a serving platter, and serve with salsa verde on the side.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: Servings | ||
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Calories: 45 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 120.3mg | 3 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 9.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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