Grilled Achiote Chicken (Pollo Pibil)

Grilled Achiote Chicken has a unique, earthy taste that must be experienced to be believed. It's a traditional Yucatan dish known as Pollo Pibil; pit-raosted chicken. In my house we call it Pollo Pibil because it's fun to say and it tastes amazing!

Gluten free cooks who move away from ready-made food and venture toward cooking from scratch naturally want to cook anything that sounds exciting to them. There are culinary adventures from around the world waiting to be enjoyed and achiote is an introduction to the flavours of the American Southwest.

Once you fall in love with it you'll want to try this Spatchcock Chicken and eventually my 100% gluten free turkey dinner featuring an achiote butter basted turkey.

Ingredients

Achiote paste can be used as both a seasoning or a marinade. It's made from the hard red seeds of the annatto tree and is used in Latin American dishes. The seeds are crushed into a powder then made into a paste by adding vinegar, herbs and spices.

• cumin seeds
• cinnamon stick
• whole cloves
• whole black peppercorns
• achiote paste (also called annatto paste)
• garlic
• orange juice
• lime juice
• dried marjoram
• olive oil
• chicken

See recipe card for exact amounts.

Instructions

The dry paste dissolves in liquid and gives a vibrant red colour to whatever you're cooking (and wearing). Be sure to marinate the chicken overnight for the full flavour experience.

Served with Balsamic Marinated Grilled Vegetables and Saffron Rice this is a perfect summer menu your guests will love.

Substitutions

Although I've never tried it, ground annatto, sold as a spice at Latin American markets, could be used as a substitute for achiote paste in this recipe. I would try 1-2 tablespoons in place of the paste. Feel free to adjust the other ingredients knowing the paste also includes vinegar, herbs and spices.

I've also never made achiote paste but someone has. I found this recipe for achiote paste recipe over at Chili Pepper Madness because gluten free cooks know, you really can make anything.

Equipment

If you haven't heard of reusable grilling sheets they are a must for gluten free cooks. My reusable grilling sheet protects the food from cross contact on any barbecue yet allows it to cook perfectly with the grill marks you want to see. Learn more about tools for grilling in my post, Reusable Grilling Sheets.

Storage

When you're able to plan well in advance the raw chicken can be placed in the freezer as soon as you pour on the marinade. It will marinate as it freezes and again as it thaws.

Top Tip

Make the exact same menu for different groups of friends. Planning menus you love takes time. When you find what you think is a perfect menu, save it. Then repeat it year after year but don't be afraid to substitute new dishes as you like. Check out my favourite Southwestern Dinner Menu as a starting point.

Grilled Achiote Chicken

Grilled Achiote Chicken is a traditional Yucatan dish that has a unique, earthy taste that must be experienced to be believed.

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Course: Main Course

Cuisine: Mexican

Keyword: Grilled Achiote Chicken

Servings: 6 people

Author: Cinde Little

Equipment

• reusable grilling sheet

Ingredients

MARINADE

• ▢ 2 teaspoon cumin seeds
• ▢ 1½ inches cinnamon stick
• ▢ ½ teaspoon whole cloves
• ▢ 2¼ teaspoon whole black peppercorns
• ▢ 1 oz achiote paste* (about ⅓ of a 3.5 oz box)
• ▢ 2 teaspoon salt
• ▢ 1 tablespoon minced garlic
• ▢ 1 cup orange juice
• ▢ ¼ cup lime juice
• ▢ ½ tablespoon dried marjoram
• ▢ ¼ cup olive oil

CHICKEN

• ▢ 6 chicken breast halves

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Instructions

MAKE MARINADE

• Dry roast the cumin, cinnamon and cloves in a small sauté pan over medium heat. Shake the pan frequently, until the spices are fragrant, about 2 minutes. Pour into a spice grinder and let it cool for a few minutes.
• Add black peppercorns and grind to a fine powder. Set aside.
• Combine remaining marinade ingredients in a food processor or blender crumbling the achiote paste with your fingers. Add spice powder. Blend until smooth.
• Pour marinade over chicken and allow to marinate for 24 hours.

COOK CHICKEN

• Preheat barbecue. Remove chicken from marinade.
• Grill, turning once, until chicken is juicy but cooked through, about 7 minutes per side.
• Remove from grill and let rest for a few minutes. Thinly slice chicken and lay it on top of the saffron rice. Serve with balsamic marinated vegetables.

Notes

*Achiote paste can be used as both a seasoning and marinade. It's made from the hard red seeds of the annatto tree and is used in Mexican and South American dishes. The dry paste dissolves in liquid and gives a vibrant red colour to whatever you're cooking. It is a claylike brick sold in a small box at Latin American and Mexican shops. 

This is a sensational summer menu worth repeating for all the different groups of people you cook for. No one will be disappointed!

Grilled Achiote Chicken with Balsamic Marinated Vegetables and Saffron Rice. with  Aztec Chocolate Ice Cream for dessert.

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