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Achiote-Marinated Grilled Chicken with Citrus & Herbs

Rated 5.0 stars by 1 users

Cuisine

mexican

Author

OTSS

Servings

Prep Time

20 minutes

Cook Time

20-25 minutes

This recipe brings out the vibrant color and earthy, peppery flavor of achiote, brightened by citrus and aromatic herbs.

Achiote grilled chicken on plate with citrus next to it

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

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.
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.
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.
Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
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).
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.
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.

Achiote-Marinated Grilled Chicken with Citrus & Herbs

Name: Achiote-Marinated Grilled Chicken with Citrus & Herbs
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: mexican
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

9 juin 2025

This recipe brings out the vibrant color and earthy, peppery flavor of achiote, brightened by citrus and aromatic herbs.

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Achiote-Marinated Grilled Chicken with Citrus & Herbs

Category

Cuisine

Author

Servings

Prep Time

Cook Time

Ingredients

Directions

Achiote-Marinated Grilled Chicken with Citrus & Herbs

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Achiote-Marinated Grilled Chicken with Citrus & Herbs

Category

Cuisine

Author

Servings

Prep Time

Cook Time

Ingredients

Directions

Achiote-Marinated Grilled Chicken with Citrus & Herbs

From the blog

Ultimate Dark Cocoa Brownies with Himalayan Pink Salt

Evermore Chai Iced Sugar Cookies

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Ultimate Dark Cocoa Brownies with Himalayan Pink Salt

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