Spicy achiote seasoning kicks this chicken up a notch—or three.
Serves: 4Save Share
1 (.7-ounce) packet achiote seasoning
1/2 cup white vinegar
2 tablespoon 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
To prepare chicken, dissolve achiote seasoning in vinegar and oil. Add chicken, turn to coat well, and marinate in the refrigerator 1 hour.
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.
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.