Authentic Grilled Chicken Recipe – Achiote Lime Marinade

Last Updated on 4 months by Neha Deshmukh

Authentic Grilled Chicken Recipe – Achiote Lime Marinade

Hey everyone! I’m so excited to share this grilled chicken recipe with you. It’s a flavor bomb – seriously! I first stumbled upon achiote paste during a trip to Mexico, and I’ve been hooked ever since. This marinade is vibrant, a little smoky, and just utterly delicious. It’s perfect for a weekend BBQ or a simple weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any grilled chicken. The achiote paste gives it this gorgeous reddish hue and a unique, earthy flavor you won’t find anywhere else. Plus, the lime juice keeps everything bright and zesty. It’s relatively easy to make, and the results are seriously impressive. Trust me, your family and friends will be asking for this one again and again!

Ingredients

Here’s what you’ll need to make this amazing grilled chicken:

• 1 whole chicken (cut into 8-10 pieces) – about 1.5kg
• 6-7 garlic cloves, minced
• 2 Tbsp yellow prepared mustard (about 30ml)
• 1 Tbsp achiote paste (about 15ml)
• Juice of 1 large lime (about 60ml)
• 2 Tbsp mild pure chili powder (e.g., New Mexican or Ancho) (about 20g)
• 1 Tbsp salt (about 15g)
• ¾-1 cup water (180-240ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Achiote Paste: Origin and Flavor Profile

Achiote paste is made from the seeds of the achiote tree, and it’s a staple in Latin American and Caribbean cuisine. It has a slightly peppery, earthy flavor and gives food a beautiful red color. You can usually find it in the Latin American section of most supermarkets, or online.

Mustard: Choosing the Right Type

Yellow prepared mustard is what we’re going for here. It provides a tangy base for the marinade. Don’t worry about getting fancy!

Chili Powder: Heat Levels and Regional Variations

I like to use New Mexican or Ancho chili powder for a mild, fruity heat. But feel free to experiment! If you like things spicier, you can add a pinch of cayenne pepper.

Lime Juice: Fresh vs. Bottled

Freshly squeezed lime juice is always best. It just has a brighter, more vibrant flavor. But if you’re in a pinch, bottled lime juice will work too.

Chicken: Bone-In vs. Boneless Pieces

I prefer using bone-in, skin-on chicken pieces for grilling. The bone adds flavor and helps keep the chicken moist. But boneless, skinless pieces will work too – just be careful not to overcook them!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s make the marinade. In a blender, combine the garlic, mustard, achiote paste, lime juice, chili powder, salt, and water. Blend until everything is super smooth.
2. Now, grab your chicken pieces and place them in a large, non-reactive dish (glass or stainless steel is best). Pour the marinade over the chicken, making sure every piece is thoroughly coated.
3. Cover the dish and refrigerate for at least 1 hour, or up to 3 hours. The longer it marinates, the more flavorful it will be!
4. Get your grill ready! If you’re using a charcoal grill, aim for indirect medium-high heat. If you’re using a gas grill, do the same, and add some wood chips (like applewood or hickory) for a smoky flavor.
5. Place the marinated chicken on the indirect heat side of the grill. Cook until the internal temperature reaches 155-160°F (68-71°C).
6. Then, move the chicken to the direct heat side of the grill in small batches. Char it lightly, rotating frequently to avoid burning. This gives it that beautiful grill marks and a little extra flavor.
7. Finally, return all the chicken pieces to the indirect heat and continue grilling until the internal temperature reaches 165°F (74°C).
8. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to help you make the best grilled chicken:

Marinating Time: Finding the Sweet Spot

I find 1-3 hours is the perfect marinating time. Any longer, and the lime juice can start to break down the chicken too much.

Grilling Temperature: Achieving Perfect Cooked Chicken

Medium-high heat is key. You want the chicken to cook through without burning.

Preventing Burning: Managing Direct Heat

Keep a close eye on the chicken when it’s over direct heat. Rotate it frequently to prevent burning.

Internal Temperature: Ensuring Food Safety

Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: If you like it hot, add a pinch of cayenne pepper or a finely chopped jalapeño to the marinade. My friend Maria loves to add a habanero for a real kick!
• Vegan Adaptation: Use plant-based chicken alternatives like seitan or tofu. Marinate them the same way and grill until heated through.
• Gluten-Free: This recipe is naturally gluten-free, but double-check that your mustard and chili powder are also gluten-free. And make sure any sides you serve are gluten-free too!
• Festival Adaptations: This chicken is amazing for celebrations! I often make a big batch for Diwali parties – it’s always a hit.

Serving Suggestions

This grilled chicken is incredibly versatile. Here are a few of my favorite ways to serve it:

• Warm tortillas
• Pinto beans
• Fresh pico de gallo
• Mexican rice
• A simple green salad

Storage Instructions

Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s great in tacos, salads, or quesadillas!

FAQs

Got questions? I’ve got answers!

What is achiote paste and where can I find it?

Achiote paste is a flavorful paste made from achiote seeds. You can find it in the Latin American section of most supermarkets or online.

Can I marinate the chicken overnight?

While you can, I don’t recommend it. The lime juice can make the chicken mushy if it marinates for too long.

What type of wood chips are best for a smoky flavor?

Applewood and hickory are both great choices. Mesquite is also good if you want a stronger smoky flavor.

Can I grill this chicken on a baking sheet in the oven?

Yes, you can! Preheat your oven to 400°F (200°C) and grill the chicken on a baking sheet lined with parchment paper. It won’t have the same smoky flavor, but it will still be delicious.

How can I make the marinade less spicy?

Reduce the amount of chili powder or omit it altogether. You can also add a tablespoon of honey or maple syrup to balance the heat.

What are some traditional sides to serve with this grilled chicken?

Pinto beans, Mexican rice, pico de gallo, and guacamole are all classic choices.