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Cowboy® All Natural Mesquite Hardwood Briquets
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Cowboy® All Natural Hickory Hardwood Briquets
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Cowboy® Mesquite Wood Chips
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Cowboy® Range Style Wood Chips
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Cowboy® Apple Wood Chunks
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Cowboy® Hickory Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Hickory Barbeque Pellets
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Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
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Cowboy® Apple Barbeque Pellets
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Cowboy® Mesquite Barbeque Pellets
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Cowboy® Range Style BBQ Sauce
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Cowboy® Smokehouse BBQ Sauce
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Cowboy® Prairie Fire BBQ Sauce
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Cowboy® Pit-Style Cookin' Wood
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Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Achiote Lime Brick Pressed Chicken

This recipe for Achiote LIme Brick Pressed Chicken comes from Derek Wolf of Over the Fire Cooking, and is anything but ordinary!

Achiote Lime Brick Pressed Chicken Achiote Lime Brick Pressed Chicken

Spatchcocked, marinated and brick pressed, this recipe is extraordinary. Pre-marinade for at least 4 hours, and then use direct and indirect cooking techniques with trusty Cowboy Charcoal to cook to perfection! It's a bit spicy, a bit tangy and a whole lot of yum! 

Ingredients

Yields: 2
Cook: 1 hours 1 mins
Prep: 30 mins

Chicken:

  • 1 Spatchcocked Chicken
  • Boiled Leftover Marinade
  • Sour Cream, for garnish
  • Cilantro, for garnish
  • Limes, for garnish

 

Marinade:

  • 5 tbsp of Achiote Paste
  • 1/4 cup of White Wine Vinegar
  • 8-10 Garlic Cloves
  • 1 Jalapeno Pepper
  • 4 Limes, juiced
  • 1 tbsp of Green Onions, sliced
  • 2 tbsp of Cilantro
  • 1 tbsp of Honey
  • 5 tsp of Sea Salt
  • 1 tsp of Pepper

 

Preparation

  1. To spatchcock your chicken, use a very sharp knife. Begin by flipping the chicken over so that the backbone is facing you. Starting at the top near the neck, carefully cut one side of the backbone out while not harming the breast on the other side. Once one side is free, begin slicing the opposite side of the backbone out until it is completely free. Set the backbone aside to use for stock later. Flip the chicken over and spread out so that it starts to lay flat. Press firmly down on the chicken breast until you feel a snap. The chicken should lay completely flat and be dspatchcocked.
  2. Place the chicken into a bowl or food safe container. Add all your marinade ingredients to a blender and blend until smooth. Lather the chicken down with the marinade and then place in the fridge. Let sit for at least 4 hours but ideally overnight.
  3. Preheat your grill using Cowboy Charcoal for 2-zone grilling at a medium high temperature (around 350F).
  4. Wrap two fire bricks in foil and place them directly over the hot side of the grill to preheat for 5 minutes.
  5. Pull your chicken out and place your leftover marinade into a separate container. Add the chicken breast side down over the direct heat with the two bricks on top of it. Cook this chicken for about 7-10 minutes until it has developed a nice crust. Carefully flip it over and place it on the indirect cool side of the grill. Continue cooking the chicken for another 45-60 minutes until it reaches 165F internal all over.
  6. As the chicken is smoking on the indirect side of the grill, add your leftover marinade to a skillet and boil it over high heat for 10 minutes. As the chicken is getting close to coming off, begin basting with the boiled leftover marinade. Once the chicken is done, pull it off and let it rest for 5 minutes.
  7. Garnish with limes, chopped cilantro and sour cream. Serve and enjoy!

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