Combine mustard, salt, achiote paste,
garlic, chilies, lime juice, plus 1 cup boiling
water into a blender.
Purée until very smooth, at least 1
Transfer to large bowl.
Toss to coat.
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.
Remove chicken from marinade.
Working in batches.
Add chicken to grill, and cook.
Turning once, until charred in spots
and cooked through ~45+ minutes.
Transfer to a serving platter.
Serve with salsa verde on the side.
2 Tbs. Annatto seeds
1 tsp. Cumin Seeds
1 tsp. Black Pepper, freshly ground
5 AllSpice Berries
1 tsp. Sea Salt
1 pinch Nutmeg
Put all ingredients into a spice
Grind until you have a fine powder.
Take the powder and put it into a
Add teaspoons of water at a time until
you get a thick paste which binds together, in a
putty like consistency.
Separate into tablespoon size portions
and freeze individually.
After defrosting 1 tablespoon packet.
Mix with 10 Garlic Cloves, crushed and
4 Tbs. Orange Juice.
Alan Ira Silver