Al Pastor Airline Chicken – makes 6 servings
6 – Chicken Breasts w/ Skin (trimmed and pat dry)
¼ C. Orange Juice
¼ C. Lime Juice
2 Tbs. Rice Vinegar
1 ½ tsp. Achiote Paste
¼ C. Yellow Onion
3 Garlic Cloves
1 tsp. Dried Oregano
2 Pasilla Peppers
Bring pot of water to a boil. Add in onion, garlic, pasilla peppers and steep until softened. Discard water and add pepper mixture plus all other ingredients to a blender. Blend on high until smooth. Season with salt as needed.
Pour marinade over chicken. Let rest in the fridge for 4 hours or overnight. To cook chicken, grill on high until charred but still raw in the center. Then bake at 350 degrees for 12-15 minutes. Allow chicken to rest for 5 minutes. Serve with Avocado Mousse, Pineapple Salsa and Corn Tortillas
Avocado Mousse – makes 1 cup
2 – Cubed Avocados
1 Tbs. Apple Cider Vinegar
½ bunch of Italian Parsley
2 Tbs. Olive Oil
Sea Salt to taste
Per serving: 220 calories, 11g fat, 5g carbohydrates, 24g protein
