Grilled Achiote Chicken

  • Yield 4 servings

Spicy achiote seasoning kicks this chicken up a notch–or three.

Photo by Mark Boughton/Styling by Teresa Blackburn


Marinated Chicken:
1 (.7-ounce) packet achiote seasoning
1/2 cup white vinegar
2 tablespoons vegetable oil
4 (6-ounce) boneless, skinless chicken breasts
Achiote Citrus Sauce:
2 garlic cloves, finely minced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh cilantro


  1. To prepare chicken, dissolve achiote seasoning in vinegar and oil. Add chicken, turn to coat well, and marinate in the refrigerator 1 hour.
  2. Prepare the grill. Remove chicken from marinade, reserving marinade. Grill chicken until done, about 7 minutes per side. Remove chicken to platter, and tent with aluminum to keep warm.
  3. To prepare sauce, pour reserved marinade into a saucepan; add garlic and juices. Bring to a boil, reduce heat and cook, stirring, until sauce is the consistency of a thin cream sauce. (If sauce gets too thick, thin with a little water.) Add salt and pepper. Serve sauce over chicken. Garnish with chopped cilantro.

Recipe by Jo Marshall.



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