“Ifrit, the Infernal… Spouting flames hot and hungry enough to consume all they touch, he shows his foes no mercy.”
—Eidolon Library, FFIV
Adobo seco is a traditional Puerto Rican seasoning blend. This recipe adds hot chili powder, smoked paprika, and achiote (also known as annatto) to the mix, resulting in a bright-red, crispy crust on the outside of the cooked chicken.
- 1 whole chicken, halved (you can ask the butcher to do this for you)
- Olive oil
- 6 limes
- 1 lemon
- 1 large pink grapefruit
- 32 oz. orange juice
- ¼ c. chopped cilantro
- ¼ c. chopped green onions
- ¼ c. canola oil
- 2 garlic cloves, peeled and minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning, crushed
- ½ tablespoon hot chili powder
- ½ tablespoon freshly ground black pepper
- 1 tablespoon achiote powder
- ½ teaspoon smoked paprika
Squeeze juice from the limes, lemon, and grapefruit. Add remaining marinade ingredients and stir well. Add chicken and marinate in the refrigerator for at least 6 hours, or up to 24 hours (you can use 1-gallon freezer bags, or a large casserole dish).
Remove chicken and discard marinade. Combine rub ingredients. Brush both sides of the chicken halves with olive oil. Sprinkle chicken skin with rub.
Prepare a grill for indirect medium heat, with a drip pan under the area where the chicken will be cooking. Place chicken onto the grill, skin-side up. Cover and cook until internal temperature reaches 165 degrees, about 45 minutes to 1½ hours.
Remove chicken from grill and let rest, about 10 minutes. Serve immediately.