Chile-spiced grilled chicken (Pollo al horno) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue (page 80)

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Notes about this recipe

  • TrishaCP on August 02, 2015

    This is a great marinade for chicken-we skipped the salsa verde but it was fine on its own and the chicken was nice and juicy. (We used skin-on, bone-in breasts and thighs.) My guests raved over it. Even though the marinade uses Guajillo chiles, it isn't spicy at all, just flavorful, and while the mustard sounds out of place, it adds an extra bit of something. I didn't have achiote paste, so I made my own from the following link and it worked well. http://www.eatyourbooks.com/library/recipes/1506316/mexican-achiote-paste

  • twoyolks on April 14, 2013

    This has a very unusual (but good) layered flavor. The yellow mustard is a peculiar ingredient but adds a good amount of acidity and only a slight flavor of mustard. I don't feel the salsa verde added anything to the chicken.

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