This is a sponsored post by Boiron USA. As always, all opinions are mine and mine alone.
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Grilled Achiote Chicken is a winner, winner, summer dinner!
The marinade is loaded with flavor and has just the right amount of spice.
Super tasty in every bite!
Grilled to perfection, and a great way to enjoy your next outdoor BBQ.
Table of Contents
These are the ingredients you need to make this dish.
Swap Out Options:
Instead of apple cider vinegar, you can also use white distilled vinegar.
Substitute 2 tablespoons of achiote powder for achiote paste.
Powdered or whole oregano, cumin, or thyme. Since we are blending everything, EITHER form works.
Only use ¼ teaspoon of ground cloves, if substituting.
Here, we’re using chicken thighs with the bone in and skin on.
You can use any cut of chicken. Cooking times DIFFER depending on the cut of meat.
Poultry must reach 165 degrees F internal temperature in order to be fully cooked.
How to Make the Achiote Marinade
It may look like a lot of ingredients to make the marinade, but trust me, they make the best combination of flavors.
The marinade should be a salmon or orange coral color.
- Make the marinade ahead of time.
- Freezing the sauce is also an option.
With so many spices in the marinade, you won’t notice any freezer burn.
- Marinade the chicken for 4 hours.
- Overnight is best.
Save some of the sauce (about ½ cup) for basting when it’s on the grill.
Note: The marinade penetrates the skin of the chicken and will make it look pink.
- Fire up the grill.
- Baste with the reserved sauce.
- Flip and baste again.
How long does it take to grill chicken thighs at 400?
Preheat the grill to 400-450 degrees F. Place the thighs on the grill. Cook for 6-7 minutes. Flip and cook for another 6-7 minutes. Cook until the internal temperature on the thickest part of the thigh reads 165 degrees F.
How Long to Bake Chicken Thighs
Preheat the oven to 400 degrees. Bake for 40 minutes, or until the cooking thermometer reads 165 degrees in the thickest part of the chicken. Place under the broiler for 2-3 minutes to get the skin crispy.
Mexicans, we are famous for our carne asadas!
Open fire. Smoke in the air. Friends and family. Grilled meats and lots of salsa. Yum!
The heartburn, though, that’s what makes it no fun.
Whatever is on your plate this summer, these Acidil’s meltaway tablets can bring relief.
You can BBQ without the burn!
The tablets easily dissolve in your mouth to relieve acid indigestion, bloating, and upset stomach.
They are the plant-powered way to fight acid indigestion.
Since they are easy to take without water, you can even take them when you’re out hiking.
For bloating, pressure, discomfort, and pain associated with gas, including burping and flatulence, Boiron makes Gasalia meltaway tablets.
Like Acidil, the unflavored tablets melt in the mouth without water.
You’re going to love this TASTY Grilled Achiote Chicken. What a delicious way to enjoy the summer grilling months without the burn.
Hungry for More?
Did you make this recipe? Please rate the recipe below!
Grilled Achiote Chicken
- Add all the marinade ingredients in a blender.
- Remove ½ cup of the marinade and place in the fridge until ready to use.
- Rinse and pat dry the chicken.
- Pour the remaining marinade all over the chicken.
- Turn the chicken to cover on all sides.
- Cover with plastic wrap or seal the bag.
- Marinate in the fridge for a minimum of 4 hours.
- Overnight is best.
- Preheat the grill to 400-450 degrees F.
- Place the thighs on the grill. Cook for 6-7 minutes.
- Baste with the reserved marinade.
- Flip and cook for another 6-7 minutes.
- Baste again with the marinade.
- Cook until the internal temperature on the thickest part of the thigh reads 165 degrees F.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.