1.    Combine mustard, salt, achiote paste, garlic, chilies, lime juice, plus 1 cup boiling water into a blender.

2.    Purée until very smooth, at least 1 minute.

3.    Transfer to large bowl.

4.    Add chicken.

5.    Toss to coat.

6.    Cover and let marinate in the refrigerator for minimum 4 hours or overnight.   Start a medium-hot fire in a charcoal grill or heat a gas grill to medium.

7.    Remove chicken from marinade.

8.    Working in batches.

9.    Add chicken to grill, and cook.

10. Turning once, until charred in spots and cooked through ~45+ minutes.

11. Transfer to a serving platter.

12. Serve with salsa verde on the side.

YIELDS: 6-8 servings

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Achiote Paste

INGREDIENTS:

·         2 Tbs. Annatto seeds

·         1 tsp. Cumin Seeds

·         1 tsp. Black Pepper, freshly ground

·         5 AllSpice Berries

·         1 tsp. Sea Salt

·         1 pinch Nutmeg

INSTRUCTIONS:

1.    Put all ingredients into a spice grinder.

2.    Grind until you have a fine powder. 

3.    Take the powder and put it into a bowl.

4.    Add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency. 

5.    Separate into tablespoon size portions and freeze individually. 

6.    After defrosting 1 tablespoon packet.

7.    Mix with 10 Garlic Cloves, crushed and 4 Tbs. Orange Juice.

YIELDS: 4 Tablespoons 

Source: Rabbi Alan Ira Silver