Your summer grilling season just isn’t complete without this Achiote Chicken recipe. Chicken thighs are marinated in a bold and vibrant achiote marinade, then grilled until charred on the outside and succulent on the inside. Enjoy the chicken with rice or stuff it into tacos, burritos, and other Mexican favorites!
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While my Crockpot Shredded Salsa Chicken is my go-to for year-round chicken taco dinners, these Grilled Achiote Chicken Thighs are especially perfect for the summer grilling season.
Each bite of the grilled chicken is like a party in your mouth thanks to the simple achiote marinade. It’s easy to make in a blender but features some seriously bold and vibrant flavors and an eye-catching red color.
Once the chicken is done soaking in the goodness from the marinade, it’s cooked on a hot grill until it’s lightly charred on the outside and juicy on the inside. You can’t go wrong serving the thighs with rice for simple yet flavor-packed weeknight dinners but they’re twice appetizing when shredded and loaded into tacos, burritos, and more. There’s so much you can do with achiote chicken!
Looking for more Mexican-inspired chicken dishes? You’ll also love my Grilled Mango Lime Chicken, Salsa Chicken Tacos, and White Chicken Chili recipes.
What is achiote chicken?
Achiote chicken, or “pollo con achiote”, is a traditional Mexican dish made with chicken soaked in a blend of achiote paste, citrus juices, garlic, and aromatic spices.
The achiote marinade gives the chicken a vibrant red color and a unique, slightly tangy, peppery, and mildly sweet flavor. From there, the chicken is typically grilled or roasted to make the meat as juicy and succulent as possible. Achiote chicken thighs are fantastic with rice for dinner or shredded and stuffed into tortillas!
Ingredient notes
- Chicken thighs – Chicken thighs are one of my favorite cuts for grilling because they always turn out juicy and flavorful! I used boneless skinless chicken thighs, but you can use bone-in thighs, drumsticks, wings, skinless chicken breasts, or even a whole chicken cut into quarters if you’d like. Adjust the cooking times based on the cut you use.
- Garlic cloves
- Olive oil
- Achiote paste – This vibrant Mexican seasoning is made from ground annatto seeds, spices, and vinegar. It has a unique earthy, slightly peppery flavor. You can find it in the Latin foods section of most grocery stores, at Mexican markets, or on Amazon.
- Citrus juice – A mix of orange juice and lime juice gives the marinade sweet, bright, and tangy flavors. These acidic elements are also a must in most chicken marinade recipes because they tenderize the meat beautifully. Try to use freshly squeezed juice for the freshest flavors.
- Apple cider vinegar – Another layer of acidity that helps to balance the flavors and tenderize the chicken. White vinegar or red wine vinegar also works if you need a substitute.
- Dried oregano – The marinade will be even better if you use Mexican oregano! Or, if you’re out of oregano, use dried thyme or marjoram for a similar earthy, herbaceous flavor.
- Paprika
- Cumin
- Salt and pepper
How to make grilled achiote chicken
Make the achiote marinade by blending the garlic, olive oil, achiote paste, orange juice, lime juice, vinegar, and spices until smooth.
Quick tip: Need a quick chip dip? Blend the achiote marinade, pour it into a serving bowl, and enjoy with tortilla chips!
Place the chicken thighs into a large Ziploc bag and pour the marinade over top. Seal the bag and place it in the refrigerator.
After it’s done marinating, take the chicken out of the bag and shake off the excess marinade. Grill the chicken thighs on a preheated grill until they’re cooked through and both sides are lightly charred and crisp. Enjoy!
Oven-roasted instructions
Preheat your oven to 375°F. Place the marinated chicken thighs on a parchment-lined baking sheet and bake for 25 to 30 minutes or until their internal temperature reaches 165ºF.
Air fryer instructions
Preheat your air fryer to 360°F. Place the marinated chicken thighs in an even layer in the air fryer basket and cook for 18 to 20 minutes, flipping halfway. Check out my Air Fryer Chicken Thighs recipe for more tips.
Smoking instructions
Preheat your smoker to 225°F. Place the marinated chicken thighs in the smoker and smoke for 1.5 to 2 hours or until their internal temperature reaches 165ºF. For Traeger instructions, see my Smoked Traeger Chicken Thighs recipe.
Tips and tricks
- Take the marinated chicken out of the fridge while the grill is preheating. Room temperature chicken will always cook more evenly and faster than cold chicken.
- Use a digital meat thermometer to make sure your chicken thighs are perfectly cooked. You’ll know they’re done when the internal temperature reaches 165°F.
- Let the chicken rest for 5 to 10 minutes after cooking. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.
- Any leftover marinade should be discarded since raw chicken can contain unsafe bacteria.
Serving suggestions
I absolutely love achiote chicken served as the main protein for special dinners, but it’s just as tasty when the thighs are shredded and served in classic Mexican dishes. Here are a few ways to enjoy it:
- Paired with classic Mexican side dishes like Mexican rice (or Mexican green rice), Fideo Seco, grilled bell peppers, Mexican black beans, and avocado. Or, try this Mexican Street Corn Potato Salad.
- Top the grilled thighs with a dollop of chipotle crema or guacamole.
- Stuff the shredded meat into tacos topped with fresh mango salsa.
- Use it as a topping for loaded burrito bowls or stuff it into a classic burrito.
- Use it as a filling for chicken enchiladas.
- Enjoy the shredded meat on a plate of nachos or on a refreshing taco salad.
FAQs
How long can you marinate chicken thighs?
I recommend marinating the chicken thighs for at least 3 hours, overnight, or up to 24 hours in the refrigerator. Remember, the longer you marinate, the more flavorful the chicken will be.
Is achiote chicken spicy?
Achiote paste typically has a mild heat, so while the blazing red chicken may look spicy, it doesn’t have much heat. If you’re craving more heat, add a pinch of crushed red pepper flakes or cayenne pepper, or dried and rehydrated Guajillo peppers to the marinade.
What can I substitute for achiote paste?
If you can’t find achiote paste, you can create a similar flavor profile with a mix of paprika and ground annatto seeds. Alternatively, combining smoked paprika with a splash of vinegar can also provide a similar tangy, smoky flavor.
Storing
Once it cools, transfer the leftover achiote marinated chicken to an airtight container. It will stay fresh for up to 4 days in the fridge or up to 3 months in the freezer.
Thaw the frozen chicken in the fridge overnight, then reheat the next day in the microwave or back on the grill until heated through.
Erin’s wine pairings
- A robust Zinfandel complements the marinade’s complexity.
- Sauvignon Blanc, Pinot Gris, or Reisling’s crisp acidity and citrusy notes also work well if you prefer a lighter option.
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Full Recipe
Achiote Chicken
Ingredients
- 1 ½ pounds chicken thighs (boneless and skinless, approximately 6 medium chicken thighs)
- 4 cloves garlic (peeled)
- 1 Tablespoon olive oil
- 1 ½ Tablespoons achiote paste
- ¼ cup orange juice
- 2 Tablespoons lime juice (about 1 large lime)
- 2 Tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Puree garlic, olive oil, achiote paste, orange juice, lime juice, vinegar, and spices in a blender or food processor.
- Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 3 to 24 hours.
- Preheat your grill (or grill pan) to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F.
Notes
-
Take the marinated chicken out of the fridge while the grill is preheating. Room temperature chicken will always cook more evenly and faster than cold chicken.
-
Use a digital meat thermometer to make sure your chicken thighs are perfectly cooked. You’ll know they’re done when the internal temperature reaches 165°F.
-
Let the chicken rest for 5 to 10 minutes after cooking. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.
-
Any leftover marinade should be discarded since raw chicken can contain unsafe bacteria.
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