This Achiote Chicken has that deep, earthy-red color and smoky richness that reminds me of the best taquerias. The chicken thighs soak up all that tangy, slightly sweet marinade and come out tender, juicy, and packed with flavor. I first tried achiote chicken at a small family restaurant in Chicago, and I've been making my own version ever since.
The best part? It's surprisingly easy to pull together with simple ingredients. If you're looking for more cozy dinner recipes, you'll love how this one fills the kitchen with the most incredible aroma. It pairs perfectly with sides like Healthy Chicken and Dumplings with Biscuits for a comfort food feast, or keep the Mexican theme going with Easy Taco Bell Enchirito Recipe or The Best Dorito Taco Salad Recipe for Tex-Mex night.
Why You'll Love This Mexican Achiote Chicken
Rich, authentic flavor. This tastes like it came straight from a family kitchen in the Yucatán, with layers of smoky, tangy, slightly sweet notes.
Simple ingredients. You don't need a specialty store run. Achiote paste is easy to find in most grocery stores now, and everything else is probably already in your fridge.
Marinate and forget. Let the chicken soak up the marinade while you're at work or running errands. When dinnertime rolls around, you're halfway done.
Juicy every time. Chicken thighs stay tender and don't dry out, even if you cook them a few extra minutes.
Versatile serving options. Serve it over white rice, tucked into warm tortillas for tacos, or sliced over a big salad.
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Ingredients For Achiote Chicken
Here's a short intro to what makes this dish so flavorful.
See Recipe Card Below This Post For Ingredient Quantities
Roma tomatoes: These add a fresh, slightly sweet base to the marinade and help create a smooth, rich sauce.
White onion: Half goes into the marinade for depth, and the other half gets cooked with the chicken for extra flavor and texture.
Lime juice: Freshly squeezed lime juice brings bright acidity that balances the richness of the achiote paste and tenderizes the chicken.
Achiote paste: This is the star ingredient. It's made from annatto seeds and gives the dish its signature earthy, smoky flavor and vibrant color.
Garlic: Two cloves blend into the marinade, and one gets minced and cooked with the onions for a fragrant base.
Cumin: Adds a warm, earthy note that complements the achiote beautifully.
Salt: Enhances all the flavors and seasons the chicken perfectly.
Black pepper: Freshly ground pepper adds a subtle kick and depth.
Chicken thighs: Boneless, skinless thighs stay juicy and soak up the marinade better than chicken breasts.
Olive oil: Used to sauté the onions and garlic, adding richness to the base.
Cilantro: Optional, but it adds a fresh, bright finish when you're ready to serve.
How to Make Achiote Chicken
This recipe comes together in just a few easy steps once the marinating is done.
Blend the marinade: Add the tomatoes, half of the onion, lime juice, achiote paste, 2 cloves of garlic, cumin, salt, and pepper to a large blender or food processor. Blend until everything is completely smooth and well combined.
Marinate the chicken: Place the chicken thighs in a large ziplock bag and pour in the marinade. Push out as much air as you can and seal it tight, or use a large bowl covered with a lid or plastic wrap. Let the chicken marinate in the fridge for at least 3 hours, though overnight works even better for deeper flavor.
Prep the aromatics: About 10 minutes before you're ready to cook, dice the remaining half of the onion and finely mince the last clove of garlic.
Cook the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it turns translucent and soft, about 5 minutes. Toss in the minced garlic and cook for another 30 seconds, just until it smells amazing and fragrant.
Add the chicken: Add the marinated chicken thighs along with all the marinade to the skillet. Let the chicken sit undisturbed for about 5 minutes so it can develop a nice sear on the bottom.
Flip and simmer: Flip the chicken over and let it simmer for another 8 to 10 minutes. The sauce will start to thicken and coat the chicken beautifully. Keep an eye on it and cook until the sauce reaches the consistency you like.
Serve: Plate the chicken over arroz blanco or white rice, and garnish with freshly minced cilantro if you're using it.
Equipment For Achiote Chicken
Blender or food processor: For making the smooth, vibrant marinade.
Large ziplock bag or bowl with lid: To marinate the chicken and keep everything well coated.
Large skillet: A good-sized skillet gives the chicken room to cook evenly without crowding.
Spatula or tongs: For flipping the chicken and stirring the sauce.
Substitutions and Variations
Chicken breasts: You can use boneless, skinless chicken breasts instead of thighs, but reduce the cooking time by a few minutes since they cook faster and can dry out.
Achiote paste substitute: If you can't find achiote paste, try mixing paprika, a pinch of turmeric, and a little garlic powder for a similar color and mild flavor, though it won't be quite the same.
Spice it up: Add a chopped jalapeño or a pinch of cayenne pepper to the marinade if you like your achiote chicken spicy.
Grill it: This marinade works beautifully on the grill. Marinate as directed, then grill the chicken over medium heat for about 6 to 7 minutes per side.
Make tacos: Shred the cooked chicken and serve it in warm tortillas with fresh toppings like avocado, pickled onions, and lime wedges for amazing achiote chicken tacos.
Storage and Reheating Tips
To store: Place the cooled chicken in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get even better the next day.
To freeze: Transfer the chicken to an airtight, freezer-safe container and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.
To reheat: Warm the chicken in a 350°F oven for about 10 to 15 minutes until heated through. You can also reheat it in a skillet over medium-low heat with a splash of water or broth to keep it moist.
Serving Suggestions
Over rice: Serve this achiote marinated chicken over fluffy white rice or cilantro lime rice. The sauce soaks into the rice and makes every bite delicious.
In tortillas: Warm up some corn or flour tortillas and pile in the chicken with diced onions, cilantro, and a squeeze of lime for easy weeknight tacos.
With black beans: A side of seasoned black beans and some sliced avocado makes this feel like a complete Mexican feast.
On a salad: Slice the chicken and serve it over mixed greens with tomatoes, corn, and a creamy cilantro dressing for a lighter option.
Expert Tips
Marinate overnight if you can. The longer the chicken sits in that achiote marinade, the more flavor it absorbs. Three hours is the minimum, but overnight is ideal.
Don't skip the blending step. Blending the marinade until it's completely smooth helps the flavors meld together and makes sure the achiote paste is evenly distributed.
Use bone-in thighs for extra flavor. If you have time, bone-in, skin-on thighs add even more richness, though they take a bit longer to cook.
Let the chicken rest. After cooking, let the chicken rest for a few minutes before serving. This helps the juices redistribute and keeps everything moist.
Taste the sauce. Before serving, taste the sauce and adjust the seasoning if needed. A little extra lime juice or salt can make all the difference.
What Makes This Achiote Chicken Special
Achiote paste is made from annatto seeds, and it brings this gorgeous rusty-orange color and a warm, peppery flavor that's hard to describe until you taste it. It's earthy, a little tangy, with hints of garlic and spice. When you blend it with fresh lime juice and tomatoes, it creates this incredible marinade that seeps into every bite of chicken.
Using bone-in or boneless chicken thighs keeps everything moist and flavorful. The marinade does most of the work while you go about your day, and then dinner comes together in under 30 minutes.
FAQ
What is the flavor of Achiote Chicken?
Achiote Chicken has an earthy, slightly peppery flavor with hints of garlic and mild spice. It's not overly hot, but it adds a warm, savory depth to dishes. The taste is subtle but really distinctive once you try it.
What is Achiote Chicken made of?
Achiote paste is made from ground annatto seeds mixed with spices like cumin, oregano, garlic, and sometimes vinegar or citrus. The annatto seeds give it that beautiful red-orange color and earthy flavor.
What is achiote chicken?
Achiote chicken is a traditional Mexican dish where chicken is marinated in achiote paste mixed with citrus, spices, and aromatics. It's known for its rich color, smoky flavor, and tender texture. This version uses chicken thighs cooked in a skillet for an easy weeknight dinner.
Is achiote chicken spicy to eat?
It's not typically spicy. Achiote paste itself is mild and earthy, not hot. The flavor is more about depth and warmth than heat, though you can add jalapeños or cayenne if you want a kick. Most people find it flavorful but not spicy at all.
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Pairing
These are my favorite dishes to serve with Achiote Chicken
Achiote Chicken
Ingredients
- 3 roma tomatoes cut into pieces
- 1 white onion divided, ½ for marinade, ½ for sautéing
- ¼ cup lime juice freshly squeezed
- 3 tablespoons achiote paste for marinade
- 3 cloves garlic peeled, 2 for marinade, 1 for sautéing
- 1 teaspoon cumin ground
- 1 teaspoon salt for seasoning
- ½ teaspoon freshly ground black pepper
- 8 boneless skinless chicken thighs (for the main dish)
- 1 tablespoon olive oil for cooking
- Cilantro optional, for garnish
Instructions
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Add the tomatoes, half of the onion, lime juice, achiote paste, 2 cloves of garlic, cumin, salt, and pepper to a large blender or food processor. Blend until smooth.
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Place the chicken thighs into a large ziplock bag and pour in the marinade. Seal the bag, pressing out excess air, then refrigerate for at least 3 hours or overnight for the best flavor.
- About 10 minutes before cooking, dice the remaining half of the onion and finely mince the last clove of garlic.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
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Add the marinated chicken thighs to the skillet, ensuring the marinade is included. Let the chicken cook undisturbed for about 5 minutes, allowing a sear to form.
- Flip the chicken thighs over and simmer for 8-10 minutes, or until the sauce has thickened and the chicken reaches an internal temperature of 165°F (74°C).
- Serve the chicken over arroz blanco (white rice) and garnish with freshly minced cilantro, if desired.
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