Garrobo Asado al Carbón (Charcoal-Grilled Iguana)

Clean iguana meat thoroughly. If using whole sections, score the meat with diagonal cuts about 1/4 inch deep to help marinade penetrate.

In a bowl, combine lime juice, sour orange juice, crushed garlic, achiote paste, cumin, oregano, paprika, salt, pepper, and oil. Whisk until achiote is fully dissolved and marinade is well mixed.

Place iguana in a large glass or ceramic dish. Pour marinade over meat, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Turn occasionally.

Prepare charcoal grill. Build a medium-hot fire with charcoal. Let coals burn until covered with white ash (about 30 minutes).

Remove iguana from marinade, letting excess drip off. Reserve marinade.

Oil the grill grate to prevent sticking. Place iguana on the grill over medium-hot coals.

Grill for 25-35 minutes total, turning every 7-8 minutes and basting with reserved marinade. Cook until internal temperature reaches 165°F and meat is cooked through with nice char marks.

Remove from grill and let rest for 5-10 minutes, tented with foil.

Slice or chop meat. Garnish with fresh cilantro and serve with lime wedges.

Traditionally served with gallo pinto (rice and beans), fried plantains, and fresh tortillas.