Achiote Grilled Chicken

This is fantastic grilled chicken. Cook until deep golden reddish brown. Works well with wings too.

  • 1/3 C achiote paste (see Achiote Paste)
  • 6 cloves garlic
  • 3 T olive oil
  • Juice of 1 juicy lime
  • 3.5 oz canned chipotle chile sauce
  • 3 large sprigs fresh oregano or 2 t Mexican dried oregano
  • 1/4 C orange juice
  • 2 t kosher salt
  • 2 t ground black pepper
  • 12 chicken thighs
  • 12 chicken legs
  1. Blend achiote paste through black pepper very well in food processor.
  2. Strain through sieve.
  3. Coat chicken to marinate at least a few hours, preferably overnight.
  4. Grill, charcol prefered, slowly until cooked through and skin is crispy but not burned.

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