Annatto- and Citrus-Marinated Chicken, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Annatto- and Citrus-Marinated Chicken

Cuisine: Latin
Prep Time: 3-4 hours
Servings: 6 servings
Annatto and citrus provide a quick, easy and delicious marinate for a chicken meal.

Ingredients

  • 3 large chicken breasts boneless
  • 1 ounce annatto paste (also known as achiote)
  • 1 jalapeño pepper roughly chopped
  • 4 cloves garlic chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh oregano (or ½ tablespoon dried oregano)
  • Juice of 1 large orange
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt

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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!
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