Texas Chicken

• 4 whole chicken legs, skinned
• Sea salt and freshly ground pepper
• 2 tablespoons annato seeds
• 1/4 cup plus 2 tablespoons olive oil
• 1 cup fresh carrot juice
• 2 tablespoons sherry wine vinegar
• 3 bay leaves
• 3 thyme sprigs
• 3 garlic cloves, crushed
• 1 1/2 serrano chiles, sliced into rounds

1. Season the chicken legs with salt and pepper.
2. In a large skillet, cook the annato seeds in the olive oil over moderate heat until the oil is a deep brick red, about 5 minutes.
3. Strain the annato oil into a 9-by-13-inch baking dish.
4. Add the carrot juice, vinegar, bay leaves, thyme, garlic and chiles.
5. Add the chicken and turn to coat.
6. Refrigerate for 6 hours or overnight.
7. Preheat the oven to 375.
8. Preheat a grill pan.
9. Grill the chicken in the grill pan over moderate heat for 4 minutes, turning once.
10. Transfer to a rimmed baking sheet and cook for 30 minutes, or until the juices run clear.

chicken, salt, annato seeds, olive oil, carrot juice, sherry wine vinegar, bay leaves, thyme, garlic, serrano chiles

Taken from www.foodandwine.com/recipes/texas-chicken (may not work)