Mayan Chicken W Spicy Orange Paste
Infused with vibrant citrus flavors and a smoky, spicy kick, Mayan Chicken with Spicy Orange Paste is a bold and delicious take on grilled chicken. This recipe combines juicy, bone-in chicken thighs with a fragrant marinade made from freshly squeezed orange juice, lime juice, and zesty orange peel, blended with achiote paste, rehydrated guajillo chilies, and warming spices like cumin, paprika, and allspice. Marinating the chicken for hours allows the flavors to deeply penetrate, while grilling to golden perfection gives it a mouthwatering char. Garnished with fresh cilantro and served with lime wedges, this zesty dish pairs beautifully with rice, tortillas, or a crisp salad. Perfect for summer cookouts or elevating weeknight dinners, this easy yet flavorful recipe will transport your taste buds straight to the Yucatán region.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Orange juice (freshly squeezed)
- 2 teaspoons Orange zest
- 2 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Achiote paste
- 2 pieces Dried guajillo chili (seeds removed and rehydrated)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground allspice
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
1. In a blender or food processor, combine orange juice, orange zest, lime juice, garlic, achiote paste, rehydrated guajillo chilies, smoked paprika, ground cumin, ground allspice, olive oil, salt, and black pepper. Blend until smooth to create the spicy orange paste.
2. Place the chicken thighs in a large bowl or resealable plastic bag. Pour the spicy orange paste over the chicken, ensuring each piece is evenly coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
3. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken thighs skin-side down for 5–7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and continue grilling for another 20–25 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with the remaining marinade.
6. Once cooked, remove the chicken from the heat and let it rest for 5 minutes to allow the juices to redistribute.
7. Garnish the chicken with fresh cilantro and serve with lime wedges on the side. Enjoy with rice, tortillas, or a fresh salad!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 669 mg | 14% | |
*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.
