Barbecued Chicken Achiote is a modern American recipe for a classic dish of chicken breasts marinated in achiote sauce with orange juice that are cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Chicken Achiote.
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Ingredients:
10 chicken breasts or thighs (boneless and skinless)
4 tbsp achiote sauce
250ml orange juice
2 tbsp vegetable oil
1 tsp dried basil leaves, crumbled
1 tsp ground cinnamon
1/2 tsp sea salt
For the Achiote Sauce:
5 tbsp achiote (anatto) seeds
80ml orange juice
80ml white wine vinegar
1 tsp hot chilli powder
1/2 tsp freshly-ground black pepper
1 garlic clove
Method:
Begin with the Achiote Sauce. Place the achiote seeds in a bowl and cover with water. Cover the bowl with a plate and set aside to soak over night. After this time, drain the seeds then combine in a food processor with all the remaining sauce ingredients. Process until the seeds are coarsely ground.
Place the chicken breast halves in a shallow non-reactive dish. Combine the 4 tbsp achiote sauce with the orange juice, vegetable oil, basil leaves, cinnamon and sea salt then pour over the chicken. Cover the dish and set aside to marinate for 2 hours.
After this time, remove the chicken from the marinade and place on a hot barbecue grill set some 15cm from the coals. Cook for about 20 minutes on a covered barbecue. Turn the chicken two or three times during the cooking time, basting each time with the left-over marinade.
Ensure the chicken is thoroughly cooked through before serving. Accompany with any left-over sauce which should just be brought to the boil before being served as an accompaniment.
