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Grilled Achiote Chicken

Submitted by: JustRightMenus


Enjoy grilled chicken breast as is, or try it over a green salad. Or, how about shredding the chicken, and serving with warm tortillas, guacamole, and sour cream? 

Servings: 4

Categories: Mexican, chicken, grilled

From the kitchen of:

Relish magazine (part of Raleigh, NC Sunday paper)


Marinated Chicken

1 (.7-ounce) packet achiote/annatto seasoning OR

1/4 c. ground achiote OR

1/3 c. achiote seed that you must then grind yourself

1/2 c. white vinegar

2 TB vegetable oil

4 (4-6 ounce) boneless, skinless chicken breasts


Achiote Citrus Sauce

2 garlic cloves, finely minced

1/4 c. fresh orange juice

1/4 c. fresh lime juice

1/4 tsp salt

Coarsely ground black pepper

Chopped fresh cilantro


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 chicklen to a platter, adn tent with aluminum foil to keep warm.


To prepare sauce, pour reserved marinade into a saucepan; add garlic, orange juice, and lime juice. Bring to a boil and reduce heat.

Continue to cook, stirring, until sauce is the consistency of a thin cream sauce. If sauce gets too thick, thin wiht a little water.

Add salt and pepper.

Serve sauce over chicken.

Garnishwith chopped cilantro.