Pollo al achiote – chicken in red citrus marinade Recipe
Pollo al achiote is juicy chicken in an intensely red marinade made with achiote paste and citrus juice, especially popular in the Yucatán. The meat takes on a slightly earthy, citrusy flavor and a beautiful color that looks restaurant-worthy, yet it’s made at home without any special tricks. It’s a great idea for a weekend barbecue or a roasted family dinner.
Pollo al achiote is a dish that transports simple chicken thighs straight to the Yucatán – all thanks to intensely red achiote paste and citrus juice. The marinade gives the meat a deep, slightly earthy flavor with a distinct citrus note, and the skin after roasting looks like it came from a street stall in Mérida. It’s a great way to bring something more distinctive to your home menu than regular oven-roasted chicken.
Chef's tips
The key is the marinating time – one hour is the absolute minimum, but if you leave the chicken overnight, the flavor will be incomparably deeper. Make sure the thighs are dry before marinating; that way the skin will brown nicely instead of steaming. Towards the end of baking, keep an eye on the color: achiote is intense, so it’s easy to mistake well-browned skin for burning – better to check the oven twice than once too few.
How to serve
Chicken in achiote is perfect for a weekend family dinner or as the star of a summer barbecue – you can use the marinade on wings or breast as well. Serve it with rice, a simple red cabbage and lime salad or grilled corn. To drink, pair with a light beer, a slightly dry white wine or homemade orange lemonade using the oranges from the recipe.
Ingredients
- chicken thighs - 8 piece
- achiote paste - 50 g
- orange - 2 piece
- lime - 2 piece
- garlic - 4 clove
- oregano - 1 teaspoon
- cumin - 0.5 teaspoon
- salt - 1.5 teaspoon
- pepper - 0.5 teaspoon
- vegetable oil - 2 tablespoon
- onion - 1 piece
Preparation
- Rinse the chicken thighs and pat dry with paper towels; trim off any excess fat around the edges if needed.
- In a bowl, mash the achiote paste with a fork, then add the juice squeezed from the oranges and limes, the oil, dried oregano, cumin, salt and pepper.
- Press the garlic through a garlic press or finely chop it and add to the marinade, mixing everything thoroughly until you get a smooth red sauce.
- Make 2–3 shallow cuts with a knife on each thigh so the marinade can penetrate the meat better.
- Place the chicken in a large bowl or zip-top bag, pour over the marinade and massage it well into the meat so every piece is well coated.
- Refrigerate for at least 1 hour, preferably overnight, turning the meat from time to time if you can.
- Preheat the oven to 200°C (top and bottom heat). Slice the onion into thick wedges and spread them over the bottom of a baking dish.
- Place the chicken thighs skin-side up on top of the onions and pour over any remaining marinade from the bowl.
- Bake for 40–45 minutes, until the skin is deeply browned and, when you pierce the thickest part, the juices run clear.
- If you want the skin more charred, turn on the grill function for the last 5 minutes and watch carefully so the skin doesn’t burn.
Storage
Store leftover chicken in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Shred the meat and use it in tacos, burritos, salads or rice bowls; reheat gently so it doesn’t dry out.
