Description
A flavorful Mexican grilled chicken dish marinated with achiote paste and citrus, perfect for any occasion.
Ingredients
Scale
- 1 whole Chicken (3–4 lbs), spatchcock for even cooking
- 2 tablespoons Achiote Paste
- 2 cloves Garlic, chopped
- 1/4 White Onion, chopped
- 1 whole Orange, juiced
- 1 whole Lime, juiced
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Dried Oregano
- 2 teaspoons Kosher Salt
- 1/4 cup Cilantro Stems, chopped
- 2 tablespoons Olive Oil
- Warm Corn Tortillas
- Lime Wedges
- Grilled Scallions, Mexican Rice, Refried Beans, Salsa Verde, Chopped Cilantro for garnish
Instructions
- Prep the chicken by spatchcocking it for even cooking.
- In a bowl, mix achiote paste, minced garlic, chopped onion, orange juice, lime juice, cumin, coriander, oregano, salt, cilantro stems, and olive oil. Whisk until combined.
- Rub the marinade all over the chicken and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the grill to medium-high heat.
- Grill the marinated chicken skin-side down for about 15 minutes, then flip and move to indirect heat, cooking for an additional 20-25 minutes or until it reaches an internal temperature of 165°F.
- Let the chicken rest for 10 minutes before slicing.
- Serve with warm corn tortillas and lime wedges.
Notes
For best flavor, marinate the chicken for up to 24 hours. Serve with refreshing sides like Mexican rice and refried beans.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg