![](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2022\/10\/316554657_1965584020278563_7662629361027723578_n-1.jpg\")
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2.5\u00a0pounds\u00a0chicken parts\u00a0bone-in, skin on – use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc<\/p>\n
1\/2\u00a0cup\u00a0olive oil\u00a0+ more as needed<\/p>\n
Juice from 1 large orange<\/p>\n
Juice from 1 large lime<\/p>\n
2\u00a0tablespoons\u00a0vinegar<\/p>\n
6\u00a0cloves\u00a0garlic\u00a0minced<\/p>\n
1\u00a0tablespoon\u00a0sazon\u00a0+ more for sprinkling<\/p>\n
1\u00a0tablespoon\u00a0achiote powder\u00a0+ more for sprinkling<\/p>\n
1\u00a0tablespoon\u00a0paprika\u00a0or use cayenne for more heat<\/p>\n
1\u00a0tablespoon\u00a0Mexican oregano<\/p>\n
1\u00a0teaspoon\u00a0cumin<\/p>\n
1\u00a0teaspoon\u00a0red pepper flakes<\/p>\n
Salt and pepper to taste<\/p>\n
FOR GARNISH: Fresh chopped cilantro\u00a0lime wedges, chili flakes<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 2.5\u00a0pounds\u00a0chicken parts\u00a0bone-in, skin on – use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc 1\/2\u00a0cup\u00a0olive oil\u00a0+ more as needed Juice from 1 large orange Juice from 1 large lime 2\u00a0tablespoons\u00a0vinegar 6\u00a0cloves\u00a0garlic\u00a0minced 1\u00a0tablespoon\u00a0sazon\u00a0+ more for sprinkling 1\u00a0tablespoon\u00a0achiote powder\u00a0+ more for sprinkling 1\u00a0tablespoon\u00a0paprika\u00a0or use cayenne for more heat 1\u00a0tablespoon\u00a0Mexican […]<\/p>\n","protected":false},"author":2,"featured_media":2778,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-2418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nDirections:<\/h2>\nMarinate the Chicken. Mix together 1\/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.<\/div>\nGrill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.<\/div>\nRoast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"