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Reserve for stock or discard.Turn chicken breast side up.
Using the heels of your hands, press firmly against breastbone until it cracks and chicken breast flattens.. Stir together the achiote paste, vinegar, salt, oregano, paprika, ground chipotle, black pepper, and olive oil in a medium bowl until well combined.Using your hands, slather the entire surface of the chicken with the marinade.Allow the chicken to marinate at room temperature while you prepare the grill; alternatively place the marinated chicken in a large resealable plastic bag.
Seal the bag and transfer to a baking dish.Refrigerate up to 12 hours.
Bring chicken to room temperature before grilling, about 1 hour.. Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to one side of a charcoal grill.
Place the rosemary sprigs in a large cast-iron skillet, then place the chicken, skin-side up, over the herbs.and found hundreds of kitchen items poised and ready to take the place of the ones I’m clearing out.
I even found offerings from top brands like Cuisinart, Le Creuset, and Lodge to replace my worn-out kitchen tools.My 10 best picks include a. single-serve coffee maker.
, a. stainless steel tumbler., and a. Nakiri knife with a blade guard.
(Editor: Automatic Calendars)