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Annatto-Citrus Marinated Chicken

Yields 6 servings

Ingredients:

3 large boneless chicken breast
1 ounce annatto paste (also known as achiote)
1 jalapeno, roughly chopped
4 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon fresh oregano (or ½ tablespoon dried)
Juice of 1 large orange
3 tablespoons red wine vinegar
¼ cup olive oil
1½ teaspoons salt

Directions:

1. Butterfly the chicken and lay flat in a large, glass baking dish. You should have 6 pieces.
2. Combine all the ingredients in the blender for the marinade. Blend on high until smooth, taste for salt. Pour the marinade over the chicken and coat evenly. Cover and marinate in refrigerator for 2 to 3 hours.
3. When ready, preheat the oven to 425ºF. Line a baking sheet with easy release foil paper. Remove the chicken from marinade and transfer to a lined baking sheet. Bake for 22 minutes, turning chicken over halfway through cooking time. Serve with your favorite sides or slice thin and use for a taco filling!

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Achiote, Annatto, Chicken, paprika, vinegar

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Comment by Sonia Mendez Garcia on April 17, 2013 at 2:58pm: Hi Judith!! You could absolutely cook them on the grill!! Would be super tasty!! I don't have a grill, or else I may have done that myself, lol!! Thanks!

Comment by Judith Harnum on April 17, 2013 at 2:57pm: Hi sounds so delish. Can I cook them on the grill?

Comment by Sonia Mendez Garcia on August 18, 2012 at 7:34am: Hi Angelica...well for boneless chicken thighs, you will have to bake a little longer for sure. when cooking with chicken thighs, I like to sear them on the stove top first, then finish baking them in a 350 degree oven for 35 to 40 minutes. If you cover them, they will stay moist. I love cooking with chicken thighs too, so flavorful!

Comment by Angelica Galvez/Hernandez on August 17, 2012 at 9:27pm: Can I use bonless chicken thighs insted?????? how long do I bake it for an tempeture??

Comment by Hispanic Kitchen on July 2, 2012 at 11:23am: Hi Enid. Regrettably our site doesn't have a print friendly option. Please CTRL P on your keyboard to print or simply copy/paste to a word doc what you wish to print. Sorry for the inconvenience; print friendly printing is something we hope to have in time...

Comment by Sonia Mendez Garcia on July 2, 2012 at 8:34am: Enid, are you having problems printing out the recipe???

Comment by Enid Berrios on July 2, 2012 at 8:32am: Printer frendly with picture to be able to make copys please.

Comment by Sonia Mendez Garcia on June 28, 2012 at 6:31pm: Thanks Ligia and Lemoncello!!! I keep the annatto paste stocked in my pantry! LOl! Don't ever want to be without it...:)

Comment by Lemoncello on June 28, 2012 at 5:43pm: This photo makes me salivate. And the marinade is perfect, thank you for sharing this.

Comment by Ligia Vargas on June 28, 2012 at 1:57pm: Looks delicioso, must try!