Achiote Chicken (Pollo Pibil)

Plate of yellow rice and achiote chicken breast. A fork has take a bite from the chicken to show the inner meat

5 stars (3 reviews)

This easy Pollo Pibil (achiote chicken) recipe starts with a sweet and spicy citrus marinade. Then bake or grill the chicken breasts and serve as a flavorful main dish, or use to make tacos and more!

Prep Time10

Cook Time15

Marinade Time2

Total Time2 25

Course: Main, Main Course

Cuisine: Mexican

Servings: pieces

Calories: 583kcal

Author: Sommer Collier

Ingredients

2 pounds boneless chicken breasts or thighs
1 large orange zested and juiced
1 lime juiced
3.5 ounce box achiote paste
3-4 cloves garlic minced
2 teaspoons dried Mexican oregano
1 ¼ teaspoon salt
¼ cup chopped cilantro

US Customary - Metric

Instructions

Set out a baking dish large enough to hold the chicken pieces. In the baking dish, combine the orange juice and zest, lime juice, achiote paste, garlic, oregano, and salt. Use a fork or spatula to mash the achiote paste and other seasonings into the orange juice, until it forms a thick deep-red marinade.
Place the chicken pieces in the marinade and turn to coat. Then cover the dish and refrigerate for at least 2 hours or up to 12 hours.
When ready to cook, preheat the oven to 400°F. (Alternately, you can preheat the grill to 400°F.) If baking, line a rimmed baking sheet with parchment paper and place the chicken pieces on top. Bake for 15 to 20 minutes, until cooked through. If grilling, use tongs to move the marinated chicken directly to the hot grill. Grill for 5 to 6 minutes per side.

Notes

Either serve the chicken breasts whole, or shred with two forks to use other recipes like tacos, burritos, and more!

Leftover pollo pibil will keep well for 3 days in the fridge. Cool the chicken completely before transferring to an airtight container and storing.

Nutrition