Achiote Chicken (Pollo Pibil)

Achiote Chicken (Pollo Pibil)

Achiote Chicken, also known as Pollo Pibil, is a rich and colorful Mexican recipe made with a unique blend of flavors from achiote paste or powder, citrus and spices.

Shockingly simple to make, this achiote chicken recipe pairs nicely with a side of Mexican Rice, Cilantro Lime Rice or Mexican Potatoes.

Course Dinner

Cuisine Mexican

Keyword Achiote, Annato Seeds

Prep Time 10

Cook Time 45

Resting 5

Total Time 1

Servings people

Calories 557kcal

Author Darcey Olson

Cost $8.00

Equipment

NutriBullet Blender

Ingredients

Achiote Sauce:

¼ cup sour orange juice *Note 1
2 tbsp achiote paste or powder *Note 2
2 tbsp olive oil
2 tsp minced garlic
1 tsp chili powder
½ tsp Mexican oregano *Note 3
⅛ tsp ground cloves, omit if using achiote paste *Note 4

Chicken:

3½-4 lb chicken quarters *Note 5

Instructions

Prepare The Chicken:

Add all of the achiote sauce ingredients to a blender and blend until smooth. If grilling, hold back ¼ cup of the marinade, before it's poured over the chicken, to use as a baster.
Add the chicken to a large Ziplock bag and pour in the sauce. Close the Ziploc, then use your hands to massage the bag to ensure the chicken pieces are evenly coated with sauce. Place the Ziplock in the refrigerator for a minimum of 4 hours, up to 24 hours.

Bake The Chicken:

Preheat the oven to 400°F.
Transfer the chicken, with all the sauce, to a large baking dish. Bake for 45 minutes, or until the center reads 165°F - 170°F.
Remove from the oven and let rest for 5 minutes before serving.

Grill The Chicken:

Preheat the grill to medium-high heat and generously grease the grates.
Place the chicken, skin side down, and grill for 30-35 minutes, flipping every 8-10 minutes, until the internal temperature registers over 165°F (preferably 175°F). Use the reserved marinade to baste the chicken before the final 10 minutes of cook time.
Remove from the grill and let rest for 5 minutes before serving.

Notes

Note 1 - You can substitute in 1/4 cup orange juice + 1 tbsp of lime juice if you can't find sour orange.

Note 2 - Use either or, however the paste version does have more spices than the powder form.

Note 3 - Regular oregano will also work if you don't have, or can't find, Mexican oregano.

Note 4 - The powdered version does not contain cloves, so add a small amount in if using. You can omit if using the paste form.

Note 5 - You can use any chicken cut you prefer. Just make sure you watch and adjust the time, if needed.

Nutrition