Yucatan Roasted Chicken

with Soft Tortillas




  • 8 x La Banderita 6" flour and/or corn tortillas
  • 4 chicken marylands
  • 2 onions, finely sliced
  • 1 tbs. coriander seeds, toasted
  • 1 tbs. cumin seeds, toasted
  • 1 tsp. black peppercorns, toasted  
  • 1 tbs. dried oregano
  • 1 chipotle in adobo sauce, chopped plus 1 tbs. of its sauce
  • 1 cup of orange juice
  • 1 tbs. apple cider vinegar
  • 1 cup chicken stock


Pre heat the oven to 180°C.

Place the onions into a baking dish with the cinnamon sticks and bay leaves.

Heat a large grill pan or bbq over a high heat. Massage oil into the marylands and season with salt. Grill skin side down for 3-4 minutes or until slightly chard on both sides. The chicken won’t be cooked at this stage.

Arranged chicken marylands on top of onions.

In a mortar and pestle, crush the spices, oregano and add the chipotle and pound to make a paste. Season with a pinch of salt and mix in with the orange juice. Pour over the chicken and add the stock. Roast in the oven for 40-45 minutes until cooked through.

Heat tortillas in a warm pan for 1 minute on each side. Keep warm in a clean tea towel.

Serve chicken with tortillas in the middle of the table with your favourite Mexican accompaniments.  

This recipe is great with: