Achiote-Marinated Grilled Chicken with Citrus & Herbs
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Temps de lecture 2 min
How to make Achiote-Marinated Grilled Chicken with Citrus & Herbs with Recipe
Experience the vibrant flavors of the Yucatan with this Achiote-Marinated Grilled Chicken. Our signature blend of earthy Achiote (Annatto), bright citrus juices, and aromatic herbs creates a deep, smoky marinade that tenderizes the chicken to perfection.
Whether you’re hosting a summer barbecue or looking for an authentic Mexican-inspired weeknight dinner, this recipe delivers juicy, golden-charred results every time. Best served with charred limes and fresh cilantro, it’s a colorful centerpiece that tastes as good as it looks.
Achiote-Marinated Grilled Chicken with Citrus & Herbs
20 min
15 min
4 Servings
Grilling & BBQ
United States
Ingredients
- 1.5 - 2 lbs. boneless, skinless chicken thighs or breasts
- 2 tablespoons OTSS Achiote seasoning
- 1/4 cup fresh orange juice (from about 1/2 medium orange)
- 2 tablespoons fresh lime juice (from about 1 medium lime)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt or more to taste
Directions
Step 1
Prepare the Chicken: Pat the chicken dry with paper towels. If using chicken breasts, you can pound them slightly to an even thickness (about 3/4 inch) for more even cooking.
Step 2
Make the Achiote Marinade: In a medium bowl, whisk together the achiote seasoning, orange juice, lime juice, olive oil, minced garlic, dried oregano, black pepper, and salt until well combined. Taste and adjust seasoning if needed.
Step 3
Marinate the Chicken: Add the chicken to the bowl with the marinade, tossing to coat thoroughly. Ensure all pieces are well covered. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 2-4 hours. Do not marinate for longer than 6 hours, as the citrus can start to "cook" the chicken.
Step 4
Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
Step 5
Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken on the preheated grill. For chicken thighs: Grill for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). For chicken breasts: Grill for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Step 6
Rest and Serve: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. This helps keep the chicken juicy.
Step 7
Garnish and Serve: Serve the achiote-marinated chicken hot, garnished with fresh cilantro, lime wedges, and sliced or pickled red onions if desired. It pairs wonderfully with rice, warm tortillas, or a simple green salad.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
