The other weekend was so warm! Summer level warmth! Devin and I were house & dog sitting at our friend’s place and we took advantage of their beautiful patio and nice grill and cooked up some asparagus and what I like to call ‘red chicken’ because the marinade is, well, red.
The red marinade is adapted from a rick bayless recipe for an al pastor-like sauce. I pureed a package of achiote paste and half of a small can of chipotle peppers, juice of two limes and two or three tablespoons of olive oil. I seasoned the chicken with salt and rubbed it with marinade. I let it sit for a day in the fridge but sometimes I’ll just cook it right away.
You’ll have a lot of marinade left over for future use! Its also really good when you rub it all over a whole chicken and roast it.
For the asparagus, I just tossed the spears with some olive oil, garlic powder, salt, pepper and red pepper flakes. Easy and basic!
Serve the chicken with some wedges of lime.