This achiote chicken, or variation on pollo pibil, gets a quick marinade of freshly squeezed orange and lime juices, garlic powder, and achiote paste and transforms boring old boneless skinless chicken breast into the juicy burst of sunshine your dinner needs. You can finish this easy dinner recipe off on either your grill or your stovetop.
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Why You’ll Love Achiote Chicken
- Easy to Make: If you exclude the salt and the oil, this recipe only has 5 ingredients and can be ready to slap on the grill in 15 minutes. And even if you let this marinate for up to 4 hours, this recipe only has 20 minutes of hands-on time, including both prep and cooking.
- Flavorful: If you love Mexican flavors, you are in for a treat. This simple chicken marinade uses bright citrus flavors and achiote paste, a Mexican condiment made using annatto seeds and a few other seasonings that gives food a peppery, earthy flavor and deep red color. Despite its color, it’s also worth noting that nothing in this recipe is spicy. (Although you could definitely add some cayenne to the marinade.)
- Versatile: You can eat this achiote chicken recipe as is – the whole chicken breast with sides like corn tortillas, a quick pickle (see my recipe for quick pickled red onions in recipe card), frijoles charros, purple coleslaw, rice, or a green salad. You can slice it up and serve it in achiote chicken tacos with a little pico de gallo or on top of a salad. You can even serve it between a fresh torta or hamburger bun and top with cotija cheese, lettuce, tomato, and guac.
Ingredients
- Boneless skinless chicken breasts: Chicken breast is known for being the healthiest cut of the bird, so to speak. Honestly, I try to rotate through different cuts and types of protein throughout the week and the only reason I chose to create this recipe with breast was because I initially tested this with my family as a chicken sandwich. (I’m usually more of a dark meat kinda gal, myself.)
- Achiote paste: The key ingredient for this recipe is a flavorful, non-spicy condiment best known for its use in Yucatecan cochinita pibil. This condiment with its reddish color is made from ground annatto seeds and is widely used in the Caribbean, Central, and South America. You’ll enjoy its peppery, earthy flavors. When you buy it as a prepared paste, it will already be seasoned with things like salt, garlic and other spices. Fun fact: some cheddar cheeses get their vibrant orange color from annatto. If you use your hands to break the paste up into the juice, you will look like you ate a bag of Cheetos for a day or two.
- Fresh orange juice: Typically, in a pibil marinade sour orange juice is used, from Seville oranges. Since those aren’t commonly available in grocery stores here, we’re using a blend of citrus juices including orange and lime juice.
- Fresh lime juice
- Garlic powder: Depending on the brand of achiote paste you use, it may already contain garlic (the brand I use does), but I add a little more, just to keep things interesting. I don’t recommend using fresh garlic in this marinade because it will burn on the grill.
- Canola oil: In a marinade, oil helps distribute flavors and helps prevent sticking. Because grills reach such high heats, I recommend using a neutral oil, like canola or vegetable oil. If you want to cook this chicken on the stovetop, you can definitely swap for olive oil.
- Salt & black pepper
- (Optional) Cayenne pepper or chili powder: If you’d like to add a little spice to your marinade use ¼-½ teaspoon of cayenne or chili pepper (or to taste.)
Where to Buy Achiote Paste
You can find achiote paste in most Latin American supermarkets. If you don’t live near one, Amazon sells the brand I use (El Yucateco).
Add-Ins & Substitutions
- Boneless skinless chicken thighs: You can also make this recipe using boneless skinless chicken thighs, however chicken thighs are often thinner than breasts, and you will likely need to reduce the cooking time by a couple of minutes. The best way to tell if your chicken is done, regardless of cut, is by cooking until the chicken’s internal temp reaches 165°F on a probe cooking thermometer.
- Fresh Chile Peppers (jalapeno, serrano or habanero pepper): If you really want to light your taste buds on fire, you might try adding a few slices of any of these spicy chiles to the marinade and using a food processor or hand-held immersion blender to mix into a smooth marinade.
- Spices like cumin or oregano: Adding other classic Mexican spices such as cumin, oregano or even ground coriander to your marinade are all legit choices.
How to Make Grilled Achiote Chicken
- Make the Marinade. Start by crumbling the achiote paste with your fingers in a small bowl. (Yes, your fingers will stain.) Add orange juice and further break down the achiote paste with your fingers. Wash your hands and use a whisk to add the rest of the marinade ingredients: lime juice, oil, salt and garlic powder. If you are using cayenne, add it to the marinade as well.
- Marinate Chicken. Add chicken breasts to a Ziploc bag and pour achiote marinade into the bag with the chicken. I like to store this in a medium bowl or tupperware container so that if the bag leaks, it doesn’t create a mess. Marinate for a minimum of 15 minutes or up to 4 hours in the refrigerator.
- Grill the Chicken. Using a pair of tongs, place chicken breasts on the grill. Grill for 6-8 minutes on each side on medium heat, turning occasionally. Cook until the chicken’s internal temperature reaches 165°F on a probe cooking thermometer. Pro tip: the temp will continue to rise on the chicken as it rests. I like to remove mine a couple of degrees too early (we’re talking 162-163°F, so nothing too insane, but do so at your own comfort level.)
- Rest the Grilled Chicken. Remove chicken from the grill and let it rest for 5-10 minutes before slicing. This helps lock in all the juices, resulting in tender and juicy chicken.
- Serve and enjoy! (You can serve with pickled red onions, see recipe below, and garnish with cilantro or you can add it to salads, tacos, etc.) Store leftovers in an airtight container for up to a week.
Achiote Chicken on the Stovetop
You can also make this chicken dish on the stovetop.
Instead of step 3, heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, reduce to medium and place chicken breasts in pan, careful not to overcrowd. Cook the first side for 5-7 minutes. Flip, cook for another 7 minutes, lowering heat if smoke starts coming off the pan.
I’ve actually found that cooking chicken breast at a lower temperature for a little longer results in me NOT burning my pan 100% of the time. (I used to hate cooking boneless, skinless anything before discovering the secret to success is a few more minutes of patience. #adulting)
You can still use a thermometer to temp your chicken. And yes, you’ll still rest the chicken for 5-10 minutes to lock in the juices.
More Mexican-Inspired Dishes You’ll Love
📖 Recipe
Achiote Chicken (On the stovetop or grill)
This achiote chicken, or variation on pollo pibil, gets a quick marinade of freshly squeezed orange and lime juices, garlic powder, and achiote paste and transforms boring old boneless skinless chicken breast into the juicy burst of sunshine your dinner needs. Instructions for the grill and the stovetop.
Ingredients
Achiote Chicken Breast
- 2.5 oz achiote paste
- ½ cup fresh squeezed oranges juice from approximately 2 oranges
- 3 tablespoons fresh squeezed lime juice juice from approximately 2 limes
- 3 tablespoons canola oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts, approximately 4-5 breasts
Quick Pickled Red Onions
- 2 medium red onions sliced
- 2 cloves garlic peeled but kept whole
- 1 cup water
- 1 cup apple cider vinegar
- ¼ cup sugar
- 2 tablespoons salt
- 2 teaspoons black peppercorns
- Optional: fresh herbs, oregano is what I used here
Instructions
Achiote Chicken
- Make the Marinade. Start by crumbling the achiote paste with your fingers in a small bowl. (Yes, your fingers will stain.) Add orange juice and further break down the achiote paste with your fingers. Wash your hands and use a whisk to add the rest of the marinade ingredients: lime juice, oil, salt and garlic powder. If you are using cayenne, add it to the marinade as well.
- Marinate Chicken. Add chicken breasts to a Ziploc bag and pour achiote marinade into the bag with the chicken. I like to store this in a medium bowl or tupperware container so that if the bag leaks, it doesn’t create a mess. Marinate for a minimum of 15 minutes or up to 4 hours in the refrigerator.
- Grill the Chicken. Using a pair of tongs, place chicken breasts on the grill. Grill for 6-8 minutes on each side on medium heat, turning occasionally. Cook until the chicken’s internal temperature reaches 165°F on a probe cooking thermometer. Pro tip: the temp will continue to rise on the chicken as it rests. I like to remove mine a couple of degrees too early (we're talking 162-163°F, so nothing too insane, but do so at your own comfort level.)
- Rest the Grilled Chicken. Remove chicken from the grill and let it rest for 5-10 minutes before slicing. This helps lock in all the juices, resulting in tender and juicy chicken.
- Serve and enjoy! (You can serve with pickled red onions, see recipe below, and garnish with cilantro or you can add it to salads, tacos, etc.) Store leftovers in an airtight container for up to a week.
Quick Pickled Red Onions
- Prep onions. Add sliced onions, garlic and any fresh herbs you want to use to a jar.
- Prep pickling liquid. Add the rest of the ingredients to a medium saucepan, stir to dissolve and bring to a boil. Remove from heat, pour over onions and let come to room temperature before covering. Store in the fridge for up to three weeks.
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