Chicken Yucatan
Bursting with vibrant flavors inspired by the Yucatán Peninsula, Chicken Yucatan is a dish that perfectly balances tangy citrus, smoky spices, and earthy achiote paste. This easy-to-make recipe features tender, marinated chicken thighs infused with a zesty blend of orange and lime juices, garlic, and cumin, then seared to perfection for a slightly charred finish. Aromatic cilantro adds a fresh final touch, while serving options like corn tortillas make it versatile enough to enjoy as a main dish or in taco form. With just 15 minutes of prep and a little time to marinate, this flavorful chicken recipe is ideal for weeknight dinners or as a crowd-pleasing centerpiece for your next fiesta. Perfect keywords: Yucatan chicken recipe, citrus-marinated chicken, achiote chicken, Mexican chicken dish, easy grilled chicken.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 lbs Chicken thighs
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 2 tablespoons Achiote paste
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 8 pieces Corn tortillas (optional, for serving)
Instructions
In a large mixing bowl, whisk together orange juice, lime juice, achiote paste, minced garlic, olive oil, ground cumin, smoked paprika, salt, and black pepper until well combined.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for best results.
Preheat a grill or large skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Cook the chicken on the grill or skillet for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked and slightly charred.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to lock in the juices.
Garnish the chicken with freshly chopped cilantro before serving.
Serve the Chicken Yucatan hot, either as a main dish with a side of rice and beans or wrapped in corn tortillas for a flavorful taco experience.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
