Grilled Achiote Chicken

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

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

Serves: 4 Save

Ingredients (12)

  • Marinated Chicken:
  • 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

Directions

  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.

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