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Achiote-Marinated Chicken
Recipes
Achiote-Marinated Chicken
4 servings
1 hour, 10 minutes total (Active 15 minutes)

Ingredients

  • 3 limes, for juice
  • 4 cloves garlic
  • 2 lb split chicken breasts (about 2)
  • Large zip-top bag
  • 2 tablespoons ground achiote (or annatto)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 3 tablespoons browning sauce (or reduced-sodium soy sauce)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • Roasted potatoes (optional for serving)

Steps

    1. Preheat oven to 400°F. Juice limes (3 tablespoons). Chop garlic finely (2 teaspoons). Cut chicken into 4 portions and place in bag (wash hands).
    2. Whisk lime juice, garlic, achiote, oregano, cumin, browning sauce, vinegar, and 1 tablespoon oil until well blended, then add to bag with chicken, seal, and turn to coat. Let stand 10 minutes (or chill overnight) to marinate.
    3. Preheat large sauté pan on medium-high 2–3 minutes. Remove chicken from marinade (discard marinade); season both sides with salt and pepper (wash hands). Place remaining 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes on each side until browned.
    4. Transfer chicken to baking sheet and roast 30–35 minutes until 165°F. Let stand 4–5 minutes before serving. Serve with roasted potatoes, if using.

Amount per ¼ recipe serving: Calories 310, Total Fat 15g, Sat Fat 3g, Trans Fat 0g, Chol 110mg, Sodium 380mg, Total Carb 2g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 8%