F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Yucatán-Spiced Chicken. Photo © John Kernick
© John Kernick

Yucatán-Spiced Chicken

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. At her restaurant, the chicken's burnished color comes from achiote, a paste made with annatto seeds.

  1. Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
  2. Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
  3. 4 garlic cloves, chopped
  4. 3 tablespoons ancho chile powder
  5. 2 tablespoons chopped fresh oregano
  6. Extra-virgin olive oil
  7. Salt and freshly ground pepper
  8. Four 8-ounce chicken breast halves on the bone, with skin
  9. 1 large chayote—halved lengthwise, pitted and cut into 12 wedges
  10. 1 seeded poblano, cut into thin rings
  11. 1 red onion, thinly sliced into rings
  12. 2 tablespoons each of thinly sliced cilantro and mint
  1. Preheat the oven to 425°. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with salt and pepper.
  2. Arrange the chicken in a shallow baking dish, skin side up, and make 3 deep, crosswise cuts in each breast half. Season the chicken with salt and cover it with the puree, rubbing it into the slits. Spread the chayote, poblano and onion on a rimmed baking sheet, drizzle with oil and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.
  3. Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the Herbs and serve the chicken and vegetables with the pan juices.

Suggested Pairing

Rich Chardonnay.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.