Texas Chicken

Name: Texas Chicken
Ingredients: 4 whole chicken legs, skinned; Sea salt and freshly ground pepper; 2 tablespoons annato seeds; 1/4 cup plus 2 tablespoons olive oil; 1 cup fresh carrot juice; 2 tablespoons sherry wine vinegar; 3 bay leaves; 3 thyme sprigs; 3 garlic cloves, crushed; 1 1/2 serrano chiles, sliced into rounds

10 ingredients

10 steps

Ingredients

4 whole chicken legs, skinned
Sea salt and freshly ground pepper
2 tablespoons annato seeds
1/4 cup plus 2 tablespoons olive oil
1 cup fresh carrot juice
2 tablespoons sherry wine vinegar
3 bay leaves
3 thyme sprigs
3 garlic cloves, crushed
1 1/2 serrano chiles, sliced into rounds

Directions

1

Season the chicken legs with salt and pepper.
2

In a large skillet, cook the annato seeds in the olive oil over moderate heat until the oil is a deep brick red, about 5 minutes.
3

Strain the annato oil into a 9-by-13-inch baking dish.
4

Add the carrot juice, vinegar, bay leaves, thyme, garlic and chiles.
5

Add the chicken and turn to coat.
6

Refrigerate for 6 hours or overnight.
7

Preheat the oven to 375.
8

Preheat a grill pan.
9

Grill the chicken in the grill pan over moderate heat for 4 minutes, turning once.
10

Transfer to a rimmed baking sheet and cook for 30 minutes, or until the juices run clear.