1/4 cup corn oil
1/4 cup butter melted
1/4 cup onion minced
2 tablespoons garlic finely minced
1 teaspoon annatto powder OR
2 drops yellow food coloring
1/4 teaspoon ground cumin see note
1 teaspoon dried Mexican oregano
4 tablespoons lemon juice
4 tablespoons orange juice
1 chicken 2-1/2 to 3 pounds
Combine oil, butter, onion, garlic, annatto, cumin, lemon and orange
juices in a large shallow pyrex pan. Add chicken halves, turning well
to coat. Cover and marinate for several hours, or overnight.
Remove the chicken from the marinade, then cook over medium coals on
barbeque grill or in a broiler 4" from the source of heat. Turn
frequently and cook, turning and basting frequently, for about 25
minutes or until browned on both sides.
Cut chicken halves into serving pieces. Serve with beans and rice,
corn or flour tortillas and fresh salsa.
