Ifrit’s Adobo-Achiote Chicken

Ifrit“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

Adobo-Achiote Rub:

  • 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.