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Achiote-Marinated Grilled Chicken

by Dawn T in Rouxbe Recipes

Grilled chicken that is marinated in the flavors of Mexico...achiote paste, lime juice, oregano, cumin and chipotle...just to name a few.

  • Serves: 4
  • Active Time: 30 mins
  • Total Time: 1 hr - 4 hrs
  • Comments: 4
  • Views: 11683
  • Success 100%
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Step 1: Making the Achiote Marinade

Making the Achiote Marinade

Into a small bowl, break up the achiote paste and then add the oregano and cumin and mash with a fork.

Next the lime juice, vinegar, oil, garlic and chipotle sauce. Mix to combine then add the salt and pepper and taste for seasoning. Add a touch more salt or pepper, if needed.

If you like things a bit more spicy you can add some of the chipotle pepper from the can. Some people even add toasted and ground chile de arbol to the marinade for extra heat.

  • 2 ounces achiote paste (ground annatto seed paste)
  • 1-2 limes (approx. 6 tbsp)
  • 2 tbsp vinegar (white or red)
  • 2 tbsp grapeseed oil
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 cloves garlic (minced)
  • 1 tbsp chipotle adobo sauce (or to taste)
  • 2 tsp salt (or to taste)
  • 1 tsp freshly ground black pepper

Step 2: Marinating the Chicken

Marinating the Chicken

If you have brined the chicken, remove from the brine and pat dry. I also like to butterfly the chicken.

Now take half of the marinade and set it aside. Take the remaining marinade and rub it all over the chicken. Even rub a bit under the skin so it can penetrate the meat a bit.

Once done, place the chicken into a suitable container and cover. Then refrigerator for 3 to 4 hours, or overnight. You can cook the chicken immediately but you will not achieve the same depth of flavor.

  • 1 - 3 to 4 lb chicken (preferably brined)

Step 3: Grilling the Chicken

Grilling the Chicken

When you are ready to grill the chicken preheat your barbecue to medium-high. Keep the middle burner off to cook the chicken over in-direct heat. Alternatively, you can also bake the chicken in the oven at 350° for about an hour. You will not get quite the same results, but it will still be good.

Once the grill is hot, remove the chicken from the marinade. Make sure the chicken is not dripping in excess marinade or it could flare up on the barbecue. Place the chicken onto the grill breast side up.

Let cook for approximately 30 minutes with the lid closed. Check occasionally to ensure the chicken is not burning.

Step 4: Flipping the Bird

Flipping the Bird

After about 30 minutes, turn the chicken over to cook on the other side. Let cook for another 10 to 20 minutes or until cooked through.

Once done, let rest for about 10 minutes while you heat the remaining marinade.

Step 5: Preparing the Remaining Marinade

Preparing the Remaining Marinade

To prepare the reserved marinade, simply heat in a small pot. Then remove from the heat and add a bit of oil. Taste for seasoning and adjust as necessary.

  • 1/2 cup (reserved marinade)
  • 1 to 2 tbsp extra-virgin olive oil
  • salt (to taste)
  • pepper (to taste)

Step 6: Carving the Chicken

Carving the Chicken

Once the chicken has rested, carve and serve. Serve individual portions of the sauce or pass a bowl around so guests can help themselves to more sauce, if they like.

Notes

Go to the Rouxbe Cooking School and Learn About:
How to Marinate Foods

The achiote-marinade is a Mexican marinade from Yucatan. The primary flavoring ingredient is annatto seeds, which are hard red seeds of the annatto tree. The paste is available in many grocery stores, but it can also be ordered online.

This dish goes particularly well with Char-Roasted Red Peppers and  Traditional Couscous or even Moroccan Couscous. Any leftovers would also be great in quesadillas or tacos.


Go to Cooking School and Learn About:


Brining Basics

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Jenny M

Another great recipe

I made this recipe yesterday but instead of buying a whole chicken (I thought it was too much for the 2 of us) I made it with chicken thighs. I marinated them for 4 hours and then grilled them on the BBQ … what an AMAZING! recipe. The flavors were great. In Mexico when we use achiote instead of lemons we use oranges but they are a very specific kind of orange, very acidic so the lemons work great too.
It was a hit! Even Kris (my 2 year old) ate a whole thigh, and that’s a huge compliment ’cause he normally doesn’t eat anything other than yogurt and mac & cheese. Next time I’m going to make chicken wings =).
Thanks for another great recipe!!!!

Brian J

Achiote Paste? Ground Annatto Seed?

Wanted to make this for tomorrow, but have not been able to locate the Achiote Paste / Ground Annatto Seed Paste. Am I looking in the wrong location? Is this something that I need to prepare from scratch, or is it normally bought in a tube / can? I was in the Hispanic section of my grocery store, but could not locate it. Your help would be greatly appreciated!! Thanks!!

Brian J

Re: Achiote Paste? Ground Annatto Seed?

I did finally find the Achiote Paste. I located a Hispanic supermarket and sure enough, it was easily found. What a FANTASTIC recipe. I did brine as suggested. The chicken came out perfectly cooked, juicy and tender. The achiote marinade on this was perfect.... what a wonderful smell! Had a couple of neighbors asking me what I was cooking because it smelled so good!! Woke up this morning with the linger of the smell of the dish.... WOW!! What a nice fragrance to awake to! This was absolutely perfect! Thanks for a great recipe.

Tricia G

yum

Thanks for another great receipe, If I cant get to the states, I have trouble getting the sth american spices eg; achiote, we dont get that stuff in Australia ,so I did the Australasian version, a little tweaking, lots of chillie and lime/lemon and coriander and a very fragrant spicy dish, tricia

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