Achiote Chicken with Lime Thighs (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
800 g boneless, skinless chicken thighs
02 -
3 pcs Roma tomatoes, chopped
03 -
1 medium white onion, peeled and chopped
04 -
4 cloves garlic
→ Marinade and Seasonings
05 -
60 ml freshly squeezed lime juice
06 -
50 g homemade achiote paste
07 -
1 tsp ground cumin
08 -
1.5 tsp salt
09 -
0.5 tsp freshly ground black pepper
→ Cooking and Garnish
10 -
2 tbsp olive oil
11 -
2 tbsp fresh cilantro, finely chopped (optional)
# Step-by-Step Directions:
01 -
In a blender, combine achiote paste, Roma tomatoes, chopped onion, whole garlic cloves, lime juice, cumin, salt, and black pepper. Blend until a smooth marinade forms.
02 -
Place chicken thighs in a ziplock bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are coated. Seal or cover, then refrigerate for at least 3 hours or overnight for optimal flavor.
03 -
When ready to cook, finely dice additional onion and mince garlic for sautéing.
04 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring frequently, until translucent, about 5 minutes. Add minced garlic and sauté for 30 seconds, being careful not to let it burn.
05 -
Transfer the marinated chicken and all marinade into the skillet. Cook uncovered for 5 minutes. Turn the chicken over and continue to cook for an additional 8–10 minutes, or until the chicken is fully cooked and the sauce has thickened.
06 -
Serve hot, garnished with fresh chopped cilantro if desired. Pair with arroz blanco, beans, or roasted vegetables for a complete meal.
# Helpful Notes:
01 -
Marinating the chicken overnight enhances tenderness and infuses deeper flavor.
02 -
Use freshly-squeezed lime juice for brighter acidity in the marinade.
03 -
Monitor the garlic closely while sautéing to prevent burning and bitterness.
04 -
Achiote chicken stores well in the refrigerator for up to 5 days or can be frozen up to 3 months.