Pollo Yucatán

Yucatán cooking is defined by citrus and smoke. This is what that tastes like on a chicken.

Ingredients

Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice

Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice

4 garlic cloves, chopped

3 tbsp ancho chile powder

1 tbsp dried oregano

1/4 cup extra-virgin olive oil, plus more for drizzling

Salt and freshly ground black pepper, to taste

4 (8-oz) chicken breast halves on the bone, with skin

1 large chayote, halved lengthwise, pitted, and cut into 12 wedges

1 poblano pepper, seeded and cut into thin rings

1 red onion, thinly sliced into rings

2 tbsp fresh cilantro, thinly sliced, for garnish

Preparation

1. Preheat the oven to 425°F. In a blender, combine the orange zest and juice, lime zest and juice, garlic, ancho chile powder, oregano, and 1/4 cup of the olive oil. Purée until smooth. Season with salt and pepper.

2. Arrange the chicken skin-side up in a shallow baking dish. Using a sharp knife, make 3 deep crosswise cuts in each breast half, cutting down to the bone. Season with salt, then pour the marinade over the chicken, rubbing it thoroughly into the slits. In a separate rimmed baking sheet, spread the chayote, poblano, and onion in a single layer, drizzle with olive oil, and season with salt. Roast the chicken in the upper third of the oven, basting every 10 minutes, until cooked through and a thermometer inserted into the thickest part reads 165°F, about 30 minutes. Rotate the pan once halfway through. Roast the vegetables on a lower rack at the same time until browned and the chayote is crisp-tender, about 30 minutes.

3. Switch the oven to broil. Broil the chicken 6 inches from the heat until the marinade is deeply caramelized and glazed, about 2 minutes — watch closely. Arrange the chicken and vegetables on a platter, drizzle with the pan juices, and scatter with the cilantro. Serve immediately.