Achiote Grilled Chicken Thighs Recipe
A vibrant and flavorful grilled Achiote Chicken recipe featuring juicy, marinated chicken thighs infused with a tangy and aromatic blend of achiote paste, citrus juices, garlic, and spices. Perfect for a satisfying dinner, this recipe highlights a simple marinade and grilling method to achieve tender and savory chicken with a beautiful golden char.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 3 hours 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken thighs (approximately 6 medium thighs)
Marinade
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 1 ½ tablespoon achiote paste
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- 2 tablespoons fresh lime juice (approximately 1 large lime)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cumin
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, salt, black pepper, achiote paste, apple cider vinegar, orange juice, lime juice, minced garlic, dried oregano, dried thyme, and cumin until fully combined and smooth.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag and pour the marinade over them. Seal the bag tightly, removing as much air as possible. Gently massage the marinade through the bag to evenly coat all chicken pieces. Refrigerate for at least 3 hours and up to 24 hours for best flavor infusion.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat, between 375° and 450° Fahrenheit. Make sure the grill grates are clean and oiled to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade and place directly on the hot grill grates using tongs. Grill with the lid open for 7 to 8 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 160° Fahrenheit.
- Rest and Serve: Transfer grilled chicken to a large plate and let rest for 5 to 10 minutes to allow the juices to redistribute. Slice or chop as desired and serve warm, perfect alongside rice, tortillas, or fresh salads.
Notes
- Marinating the chicken longer, up to 24 hours, enhances the depth of flavor and tenderness.
- Use an instant-read meat thermometer to ensure chicken reaches safe doneness without overcooking.
- If grill is unavailable, chicken can also be cooked under a broiler or on a stovetop grill pan, adjusting times accordingly.
- Leftover achiote chicken is great for tacos, sandwiches, or salads.
- To make this recipe gluten-free, verify that the achiote paste used contains no gluten additives.
Find it online: https://yumntasty.com/achiote-grilled-chicken-thighs-recipe/
