This is one of my favorite ways to cook chicken. Achiote chiles lend their signature red hue and earthy, peppery warmth, while the butter glaze melts into every crevice of the crisped skin. A long, slow roast keeps the meat unbelievably juicy, and the quick blast of heat at the end caramelizes the glaze into something close to magic. It’s one of those recipes that looks impressive but is actually really easy — the kind of centerpiece you can start the night before and finish with a cocktail in hand. Perfect for Thanksgiving if you’re leaning tropical, or any weekend when you just want your kitchen to smell incredible.
Active time: 45 min • Total time: 5 hr
1 Whole Chicken
¼ Chicken
4
• Large pot • Fine-mesh strainer • Hand mixer or stand mixer • Basting brush • Roasting pan with rack
Ingredients
Chicken
- 1 whole chicken (about 3½–4 lb)
Brine
- 1 qt water
- 4 Tbsp kosher salt (72 g)
- 4 Tbsp granulated sugar (50 g)
- 2 tsp granulated garlic (6 g)
- ¾ tsp ground allspice (1.5 g)
- ½ tsp ground clove (1 g)
- 2 tsp whole black peppercorns (4 g)
- 2 bay leaves
- 1 qt ice water
- Achiote Glaze
- 4 Tbsp unsalted butter, room temperature
- 1 Tbsp recado rojo (achiote paste)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp fresh lime zest
- 2 Tbsp fresh sour orange juice (or substitute lime juice)
- 1 Tbsp honey or agave nectar (optional, for a hint of sweetness)
- 1 tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper
- Splash of neutral oil, to loosen the glaze if needed
Sourcing Tips:
Instructions
Serving & Storage Suggestions
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