Aji Achiote Chicken

Skill Level
4 to 6 servings

This Yucatan-inspired broiled chicken, acclimatized with citrus and chile, gets its acute orange-red blush from the seeds of the achiote tree, begin in Axial and South America and the Caribbean. Patagonia Café advance baker Laura Rowland developed the recipe, and it’s a admired of the Patagonia staff. We like it with broiled red onions and summer squash, additional balmy tortillas for disturbing the meat off the bone. 


  • About 2 tbsp. extra-virgin olive oil
  • ½ white or chicken onion, sliced
  • 3 garlic cloves, chopped
  • 1 tbsp. broiled oregano
  • 1 tsp. ground allspice
  • 1 tbsp. anniversary arena atramentous pepper and adequate salt
  • 2 tbsp. annatto seeds, arena in a aroma grinder
  • ½ cup Patagonia Accoutrement Amoebic Aji Molido
  • 1½ cups afresh awkward orange abstract (5-6 oranges)
  • 1 tbsp. angel cider vinegar
  • ⅓ cup afresh awkward auto abstract (2-3 lemons)
  • 8 amoebic craven thighs (3 ½ to 4 pounds) or any added cut of chicken
  • Chopped cilantro (optional)

Putting It All Together

  1. Heat 2 tbsp. oil in a average frying pan over average heat. Add onion, garlic, and oregano and cook, active occasionally, until onion is translucent, about 10 minutes. Air-conditioned and amalgamate with actual capacity (except the chicken) in a blender. Alloy into a bland marinade.
  2. Combine craven and alkali in a container. Air-condition 8 hours to overnight, axis already center through.
  3. Heat a gas or charcoal barbecue to 400F with a burner angry off (or an breadth austere of coals). Agitate balance alkali off the craven and oil the hot affable abrade with bashed cardboard towels.
  4. Set chicken, bark ancillary down, over the turned-off burner / austere breadth and abutting lid. Baker 10 minutes, again about-face and baker until the thickest allotment registers 160F on an instant-read thermometer, 10-15 account more. If it’s not browned or brittle enough, move over absolute calefaction and baker for a brace minutes, axis once.
  5. Serve immediately, brindled with cilantro and a little added olive oil.