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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