Yucatán Grilled Achiote Chicken Recipe

Ingredients

Estimated total cost: €10.51 · €2.63/serving

• 2 pounds boneless, skinless chicken breasts, thinly sliced (marinate in citrus juices for extra tenderness)Est. price €6.50–€11.00
• 1/2 cup freshly squeezed orange juice (strain to remove pulp)Est. price €0.40–€0.80
• 2 teaspoons toasted and ground dried Mexican oregano (release flavors by gently toasting in a dry skillet)Est. price €0.15–€0.30
• 16 cloves of garlic, dry-roasted and peeled (adds depth of flavor when roasted)Est. price €0.60–€1.20
• 1 or 2 habanero chiles, dry-roasted, stemmed, and seeded (adjust quantity and seeds for desired spiciness level)Est. price €0.20–€0.50
• 2 teaspoons achiote paste (enhances color and flavor)Est. price €0.40–€0.70
• 2 teaspoons kosher salt (season to taste)Est. price €0.05–€0.15
• 1 teaspoon freshly ground black pepper (use a pepper grinder for best results)Est. price €0.10–€0.25
• 1/4 teaspoon ground allspice (adds warmth to the dish)Est. price €0.08–€0.18
• 1 tablespoon lemon-infused olive oil (for a hint of citrus flavor)Est. price €0.35–€0.65

Steps

1. 1

   Begin by slicing the chicken into strips that are 1/2-inch wide. Combine orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil in a spacious bowl to create the marinade. Place the chicken strips into the marinade and refrigerate for a minimum of 1 hour to allow the flavors to infuse.

2. 2

   Begin by taking the chicken strips out of the marinade and allowing any extra liquid to drip off. Heat oil in a large, sturdy skillet over medium-high heat. Cook the chicken strips in the skillet, flipping them occasionally, until they are fully cooked (check one piece for doneness), which should take around 9 minutes in total.

3. 3

   Take the pan off the heat, drizzle the strips with freshly squeezed lime juice, and either serve right away or maintain warmth in the pan until you are ready to plate.

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• Cultural note

  Originating from the Yucatán Peninsula in Mexico, this dish showcases traditional Mayan flavors and cooking techniques. Achiote paste, a key ingredient, is made from annatto seeds and adds a distinct red color and earthy flavor to the chicken. The use of Mexican oregano and habanero chiles reflects the region's vibrant…

• Seasonal note

  This dish is perfect for summer grilling when citrus fruits like oranges and limes are in season, and habanero chiles are readily available. Pickled red onions can add a tangy contrast, making it a refreshing meal for warm weather.

• Health note

  Yucatán Grilled Achiote Chicken is a good source of protein, providing 30g per serving. It is relatively high in fat, particularly coming from the oils used in the marinade, so portion control is important. The dish also offers a good amount of Vitamin C from the citrus ingredients.