Yucatecan Grilled Achiote Chicken with Smoky Roasted Tomato Salsa

Name: Yucatecan Grilled Achiote Chicken with Smoky Roasted Tomato Salsa
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces chicken thighs (skin-on, bone-in); 1/4 cup achiote paste; 1/4 cup fresh orange juice; 2 tablespoons lime juice; 3 cloves garlic (minced); 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 4 medium Roma tomatoes (halved); 1 medium white onion (quartered); 2 cloves garlic (unpeeled); 1 whole jalapeño pepper; 1/4 cup cilantro (chopped); 1 tablespoon lime juice; 1 teaspoon salt

StandardMexicanDinnerAuthenticFlavorfulGrilled

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 480 CAL/SERV

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Overview

A vibrant and aromatic dish featuring tender grilled chicken marinated in achiote paste, paired with a smoky roasted tomato salsa that adds depth and a hint of heat.

Macronutrients per serving

grams

Protein

32.0g 52%

Fat

18.0g 29%

Carbs

12.0g 19%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for vision and immune health

🔺 Iron

10% DV

Important for oxygen transport in the blood

🌾 Fiber

16% DV

Promotes digestive health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Chicken Marinade

4 pieces chicken thighs skin-on, bone-in
1/4 cup achiote paste
1/4 cup fresh orange juice
2 tablespoons lime juice
3 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Smoky Roasted Tomato Salsa

4 medium Roma tomatoes halved
1 medium white onion quartered
2 cloves garlic unpeeled
1 whole jalapeño pepper
1/4 cup cilantro chopped
1 tablespoon lime juice
1 teaspoon salt

Instructions

1 In a bowl, combine achiote paste, orange juice, lime juice, minced garlic, oregano, salt, and black pepper. Mix well to form a smooth marinade.
2 Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
3 Preheat a grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and grill for 15-20 minutes, turning once, until the chicken is cooked through and has a nice char.
4 For the salsa, preheat the oven to 400°F (200°C). On a baking sheet, arrange the tomatoes, onion, garlic, and jalapeño pepper. Roast for 20-25 minutes or until the vegetables are charred and soft.
5 Once roasted, remove the garlic skins and place all the vegetables in a blender or food processor. Add cilantro, lime juice, and salt. Pulse until you achieve a chunky salsa consistency.
6 Serve the grilled achiote chicken hot, with a generous spoonful of the smoky roasted tomato salsa on top or on the side.