Grilled Achiote Chicken
This mouthwatering Grilled Achiote Chicken is a tasty way to enjoy the warm summer months. It’s a juicy and satisfying dinner option that’s bursting with flavor.
Servings: 4 people
Calories: 302kcal
Ingredients
For the Marinade:
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 8 garlic cloves
- 7 cloves
- 1 tablespoon olive oil
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- ¼ achiote paste bar
- 1 teaspoon oregano ground or whole
- ¼ teaspoon dried thyme
- ¼ teaspoon cumin ground or whole
- 4lbs chicken thighs bone-in, skin on
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 302kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 3579mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg