ingredients

for the chicken:

2 teaspoons cumin seeds

2 teaspoons black peppercorn

4 tablespoons annatto seeds

1 orange, zested and juiced

1 grapefruit, zested and juiced

2 limes, zested and juiced

3 tablespoons kosher salt

2 teaspoons granulated sugar

2 teaspoons chicken bouillon

2 teaspoons dried oregano

1 teaspoon ground cinnamon

12 garlic cloves, peeled

1 medium chicken, about 3 ½ pounds

to serve:

4 habaneros, thinly sliced

1 small red onion, thinly sliced

1 lime, juiced

1 small bunch cilantro, roughly chopped

12 corn tortillas

instructions

1. In a small saute pan, toast the cumin and black pepper until fragrant. Set aside.

2. In a blender, combine the toasted spices, annatto, citrus juice and zest, salt, sugar, chicken bouillon, oregano, cinnamon, and garlic and blend on high until it is a smooth paste.

3. In a large Ziplock bag, place the chicken and marinade and seal well. Massage the bag until the marinade has completely coated the chicken, both inside and out. Place in the fridge for at least 24 hours and up to 48.

4. Fire up the Weber SmokeFire to 200F and set up the wet smoking kit. Place the whole chicken in the middle of the grill, still on the resting rack, and activate Smokeboost. Smoke for 30 minutes.

5. After the chicken is smoked, remove it from the grill, wrap it in a layer of banana leaves, and return to the SmokeFire. Increase the temperature to 350F, place your Weber probe into the chicken, and set for 165F.

6. While the chicken cooks, combine the red onion and lime juice. Season to taste with salt and set it aside until the chicken is ready.

7. Once the chicken is ready, let it rest for 15 minutes before unwrapping. While the chicken rests, warm your tortillas. Unwrap the chicken and serve with cilantro, sliced habaneros, lime pickled red onions, and warm tortillas.