1 pkg. chicken pieces (best of fryer) or whole chicken
2 limes, juiced
1 lemon, juiced
2 sm. oranges, juiced
2 lg. cloves garlic, crushed
1/2 tsp. oregano, crushed
1/2 tsp. ground cumin seeds
1/4 tsp. bottled hot pepper sauce
1 tsp. salt
1 tsp. annatto seeds (optional)

Place citrus juices in glass measure, adding enough water to make 1 cup liquid. Stir in garlic, oregano, cumin seeds, hot pepper sauce, salt and annatto seeds. Chicken can be left whole and barbequed on a spit or quartered and cooked on grill.

Place chicken in sturdy plastic bag and pour marinade over it. Tie bag closely and turn to coat all surfaces. Marinate for 4 hours or overnight. If chicken is quartered, place on prepared grill, skin side down. Baste and turn frequently until done, about 1 hour. If cooking on a spit, turn and baste with marinade until fork can be inserted in chicken with ease. Serve with a variety of salsa, if desired.

Makes 4 servings.