Yucatan Grilled Chicken

ingredients
all
1 head garlic
unpeeled
4 lbs chicken (6 lbs if bone-in)
habanero hot sauce
splash
Salt and pepper
1 Tbsp dried Mexican oregano
2 tsp ground cumin
1 tsp ground cinnamon
3 Tbsp Achiote paste
1/2 cup orange juice
1/2 cup grapefruit juice
1/2 yellow onion
lime juice
a couple splashes
1/4 cup olive oil
1 pkg banana leaves
2 yellow onions
julienne
2 bell peppers
julienne
4 bay leaves
2 red onions
julienne
1 Tbsp black peppercorns
2 Tbsp whole allspice berries
3 bay leaves
1/2 cup grapefruit juice
1/2 cup orange juice
1/2 cup lime juice
1 tsp salt
Cilantro
chopped
Lime wedges
For the Chicken
1
Thread garlic cloves onto a skewer and char directly over flames until completely blackened on all sides. You can also toss them in a hot dry skillet until blackened. When cool enough, peel the blackened skins.
2
Make sure all your pieces of chicken are about the same size, butterfly thicker pieces or cut them in half for quicker cooking.
3
{Do this with the clients} Blend all the ingredients for the marinade and mix in with the chicken. Let sit for at least 20 minutes. Preheat grill or sauté pan over high heat. Grill/sear chicken, cooking about 40% of the way.
4
Preheat oven to 400. Wash banana leaves, sometimes as they dry, the surface will look a bit dusty, but this is totally normal. In a hotel pan, lay banana leaves and scatter half of your julienne onions and peppers on the bottom, also toss in a few bay leaves and sprinkle with a touch of salt. Put your par-cooked chicken on the bed of sliced onions/peppers, scatter the remaining onions and peppers over the chicken, season with some salt and cover it up with the banana leaves. If the banana leaves aren’t staying put, use some twine to tie them up.
5
Put in oven and let it cook for about 45 mins – 1 hr. You can open and check it half way to rotate the hotel pan and flip over the chicken.
For the Onions
6
In a small sauce pan, bring all pickling ingredients to a boil and add your onions. Make sure your onions are submerged in the liquid, if not, add a bit more orange and lime juice. Bring back up to a boil then turn down the heat to a low simmer and cook for 3 minutes. Remove from heat and let rest for as long as possible before service.
7
Do not eat peppercorns, allspice or bay leaves. You can remove them altogether if you’d like.
To Serve
8
Place chicken on a platter with the banana leaves lining the plate. Garnish with chopped cilantro and lime wedges.