Achiote Citrus Chicken with Crispy Skin

Craving authentic Mexican flavor? My Achiote Citrus Chicken is packed with vibrant, earthy notes. Crispy skin, juicy meat - a total winner! Get the recipe now.

Alright, so fancy a bit of sunshine on your plate, even if it's raining cats and dogs outside? I've got just the ticket! Ever messed about with achiote paste ? Honestly, it’s a game changer!

Sunshine on a Plate: Achiote Citrus Chicken

This recipe isn’t just food, it's a mini-holiday! we're talking achiote citrus chicken. it’s like a fiesta in your mouth, seriously.

I first stumbled upon this vibe when i was backpacking through mexico. i came across this earthy flavour, it reminds me of sunshine and good times!

What's the Story?

This recipe takes its cues from the yucatán, where they know how to party with flavour. it's a medium-level challenge.

You need about 20 minutes for prep, an hour for cooking, and then the magic happens during the marinating, which can be between 4- 24 hours.

The longer, the better. it’ll feed 4-6 hungry souls.

Why You'll Love This

One of the best bits? achiote recipes are packed with antioxidants! this chicken is not only delicious, but it's also a bit good for you.

Perfect for a sunday roast that isn’t your boring old chicken, or even spicing up a midweek meal. what sets this apart is the crispy skin and the burst of citrus that just lifts the whole dish.

A friend once told me, "That chicken is an absolute banger!" and honestly, I think that sums it up nicely. Ready to get stuck in? Let's talk ingredients...

Right then, let's talk grub! We're diving headfirst into this Achiote Citrus Chicken thing. Honestly, you're gonna love it! It’s got a proper kick, and that crispy skin? Forget about it!

Ingredients & Equipment: Getting Sorted

First things first, let's gather our bits and bobs. I always reckon having everything prepped makes the whole cooking shebang way less stressful. Trust me, been there, done that.

Main Ingredients: The Stars of the Show

• Achiote paste : 1/4 cup (60 ml) . This is the real deal here. You want a good quality Mexican paste . Look for a vibrant red color. If you can't find it, don't panic! We'll talk subs later. Achiote powder can work too, mixed with a bit of vinegar.
• Orange juice: 1/4 cup (60 ml) , fresh is always best, innit?
• Lime juice: 1/4 cup (60 ml) , same drill as the orange juice.
• Olive oil: 2 tablespoons (30 ml) , Extra Virgin all the way!
• Garlic: 2 cloves , minced up nicely.
• Dried oregano: 1 teaspoon .
• Ground cumin: 1/2 teaspoon .
• Ground cinnamon: 1/4 teaspoon .
• Ground allspice: 1/4 teaspoon .
• Salt: 1/2 teaspoon (or to taste, you know?).
• Black pepper: 1/4 teaspoon (freshly ground if you're feeling fancy).
• Whole chicken: 1 (about 3-4 lbs / 1.3-1.8 kg) , nice and dry. Pat it down with kitchen roll like it owes you money!
• Orange & Lime quarters: 1/2 each , for stuffing.
• Olive oil for roasting: 1 tablespoon (15 ml) .

Seasoning Notes: A Right Flavor Bomb

Right, the seasoning – this is where the magic happens. That achiote marinade is a game-changer. Cumin, cinnamon, allspice... Oh my gosh, it's a proper party in your mouth!

• Spice Power : Oregano and cumin are your best friends here. They just go with achiote.
• Flavor Boosters : Garlic, obviously. Never enough garlic. And a pinch of cinnamon? Sounds weird, but it works a treat.
• Quick Swaps : No oregano? Marjoram will do in a pinch.

Honestly, if you can get your hands on some proper achiote paste , you’re golden. if not, you can try to how to make achiote paste yourself, but honestly, just find some if you can! you could also try a achiote powder based blend but watch out for the right color! we want that signature deep hue! consider the achiote sauce potential in the meantime.

Equipment Needed: Keep It Simple

No need for fancy kit here, thank goodness.

• Large bowl or ziplock bag: For the marinade, obviously.
• Roasting pan: Any old one will do.
• Meat thermometer: Seriously, get one. You don't want salmonella for tea! Aim for 165° F ( 74° C) .

See? dead easy. now, get your apron on and let's get cooking! remember those annatto recipes we talked about? this achiote citrus chicken will join the best ones you've ever cooked, and the list of achiote recipes is only getting better and better with this belter! achiote pork recipes also are some great options to use the paste.

I reckon this'll become a regular, it is brilliant as a Achiote Marinade , so get creative.

Right then, let's dive into this amazing Achiote Citrus Chicken! Honestly, once you've tried this, you'll be making it again and again. The flavors are just chef's kiss .

Achiote Citrus Chicken: Flavour Bomb Incoming!

We are talking about a delicious chicken. forget boring sunday roasts! i remember the first time i tried proper yucatecan chicken.

It blew my mind. this recipe tries to bring that same vibe home. and guess what ? it actually works.

This is the achiote chicken recipe you've been searching for, trust me.

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place is your best mate here. That's fancy talk for "get everything ready before you start". It makes life so much easier, yeah?

• Essential Mise en Place : Juice your citrus, mince your garlic, measure your spices. Get the achiote paste out of the fridge.
• Time-Saving Tip : I often prep the marinade the night before. Honestly, it's a game-changer. Then the next day I just baste the chicken.
• Safety Reminder : Raw chicken is a no-no. Wash your hands and any surfaces that come into contact with it. You know?

Step-by-Step: Achiote Magic

Right, let's get this chicken marinating! Follow these steps, and you'll be golden.

1. Whip up the marinade : mix 1/4 cup achiote paste , 1/4 cup orange juice , 1/4 cup lime juice , 2 tablespoons olive oil , 2 minced garlic cloves , 1 teaspoon oregano , 1/2 teaspoon cumin , 1/4 teaspoon cinnamon , 1/4 teaspoon allspice , 1/2 teaspoon salt , and 1/4 teaspoon pepper .

2. Give the Chicken a Bath : Smother the whole bird (about 3-4 lbs ) in that gorgeous marinade. Really get in there.

3. Chill Out : Marinate that bird in the fridge. Minimum 4 hours , but 24 hours is even better.

4. Oven Time : Preheat your oven to 425° F ( 220° C) .

5. Prep the Bird : Stuff the chicken cavity with quartered orange and lime . This is where you can get creative, add what you like!

6. Roast Away : Place the chicken in a roasting pan and drizzle with 1 tablespoon olive oil .

7. First Roast: Pop it in the oven for 20 minutes at 425° F ( 220° C) .

8. Finish strong : reduce the heat to 375° f ( 190° c) and roast for another 35- 45 minutes , until a thermometer reads 165° f ( 74° c) in the thickest part.

Pro Tips: Level Up Your Chicken Game

Want to make it really special? Here's a few things.

• Crispy Skin Secret : Pat the chicken bone dry before marinating. Moisture is the enemy! Seriously.
• Don't Rush the Rest : Let it rest for 10- 15 minutes before carving. Trust me, it makes a difference.
• Common Blunder : Under-marinating. Don't be shy with the time!

I always had trouble finding achiote paste . turns out, you can kinda make a mexican paste substitute yourself with achiote powder .

It's not quite the same but it is good. also check out this amazing achiote sauce and these super cool annatto recipes , for new ideas.

The best achiote marinade ever!

So there you have it. Achiote Citrus Chicken that'll knock your socks off. Go on, give it a go!

Right then, let's chat about all those extra bits and bobs that make this recipe sing . Honestly, these are the secrets to going from 'alright' to 'Oh my gosh, where did you learn to cook like that ?!'

Recipe Notes

Serving It Up Pretty: Plating and Presentation

Alright, so you've slaved over this beautiful achiote citrus chicken. don't just plonk it on a plate. think about presentation! carve it up nicely.

Fan those slices. serve it on a rustic wooden board for extra style. think about a vibrant garnish! fresh cilantro or a scattering of pomegranate seeds will do the trick.

This isn't just food; it's art, innit?

Got the taste for Achiote Sauce ? This is the time to pour a little over the carved chicken.

Sides and Sips: The Perfect Pairings

This bird wants some mates on the plate, you know? roasted sweet potatoes are amazing, the sweetness contrasting with the earthy achiote marinade .

A simple green salad with a lime vinaigrette cuts through the richness. and to drink? a cold mexican beer (like a corona with lime, obviously!) or a classic margarita would be a total win.

Storage SOS: Keeping it Fresh

So, you've got leftovers? lucky you! pop that cooked chicken into an airtight container. it'll happily live in the fridge for up to three days.

Fancy freezing it? shred the chicken first. that way, it's perfect for tacos or enchiladas later. reheating? low and slow in the oven (covered with foil) to keep it moist is always best.

Tweaks and Twists: Variations on a Theme

Want to mix things up? go wild! for a spicier kick, add a pinch of cayenne pepper to that mexican paste .

Swapping the citrus is easy peasy: use grapefruit instead of orange for a slightly bitter twist. if you're watching the carbs, skip the orange juice entirely.

And remember, if you can't find proper achiote paste , a mix of smoked paprika, cumin, and oregano will sort of do the trick.

Got the spice for How To Make Achiote Paste from scratch? You can find a lot of recipes online.

Nutrition Nitty-Gritty: Goodness in Every Bite

Okay, i'm no nutritionist. but this chicken is packed with protein (good for muscles!). the citrus gives you a vitamin c boost (fighting off those pesky colds!).

The achiote powder itself contains antioxidants, which are supposed to be good for you, right? just remember portion control, yeah? everything in moderation, my friend.

Thinking about trying some Annatto Recipes ? I hope this chicken recipe is for you.

So there you have it! your achiote recipes are waiting for you. now, go on, get cooking! don't be afraid to experiment and have a laugh.

Food should be fun, innit? i am telling you, you can't go wrong with the achiote pork recipes , it's always a great idea! i am sure that this achiote marinade recipe will have everyone begging for more! don't worry, this achiote paste recipes are simple, perfect even for beginners.

You got this!

Frequently Asked Questions

What exactly is achiote paste, anyway? Is it like Marmite or something you either love or hate?

Achiote paste is a flavour bomb made from ground annatto seeds (which give it that vibrant red colour!), along with other spices. It's a staple in Mexican and Caribbean cuisine, imparting an earthy, slightly peppery flavour and a beautiful reddish hue to dishes. Unlike Marmite, which can be quite divisive, most people find achiote paste a pleasant and complex flavour!

Where can I buy achiote paste, and what should I do if I can't find it?

You'll usually find achiote paste in the international aisle of most well-stocked supermarkets, especially those with a good selection of Latin American ingredients. If your local shop is a bit bare, try a Latin American grocery store. Can't find it at all? You can make your own (plenty of recipes online!), or as a last resort, try a substitute like smoked paprika mixed with a pinch of cumin and oregano to try and mimic the flavor profile.

How long does achiote paste last, and how should I store it to keep it fresh as a daisy?

Unopened, achiote paste can last for quite a while, often a year or more past the "best by" date, especially if stored in a cool, dark pantry. Once opened, transfer it to an airtight container and keep it in the fridge. It should last for several months, but keep an eye out for any changes in colour or smell. If in doubt, chuck it out!

Can I use achiote paste in other recipes besides this Achiote Citrus Chicken?

Absolutely! Achiote paste is incredibly versatile. It's fantastic in marinades for pork, fish, and even vegetables. Try using it to flavour rice, stews, or even as a rub for grilled meats. Think of it as a flavour enhancer that brings a touch of sun-soaked goodness to whatever you're cooking!

I'm watching my weight a bit – is Achiote paste healthy or just a flavour gimmick?

Achiote paste itself is relatively low in calories and fat, making it a great way to add flavour without piling on the guilt. The annatto seeds are also a source of antioxidants. However, it's the overall recipe that matters, so be mindful of the other ingredients (like oil) you're using. As always, moderation is key, but achiote paste can definitely be part of a balanced diet, innit?

How much achiote paste should I use? I'm worried about overpowering the dish.

This recipe calls for 1/4 cup, but if you're new to achiote paste, start with a tablespoon or two and taste as you go. You can always add more, but you can't take it away! Also, remember that the marinating time also affects the intensity of the flavor. A shorter marinating time will result in a milder taste.

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