Yucatan Chicken Marinade
Infused with bold, zesty flavors, this Yucatan Chicken Marinade recipe is your ticket to vibrant, restaurant-quality chicken right at home. The combination of freshly squeezed orange and lime juices brings a tangy citrus punch, while achiote paste adds a rich, earthy depth of flavor synonymous with Yucatecan cuisine. A blend of spices, including smoky paprika, cumin, and Mexican oregano, elevates the marinade, while fresh cilantro provides a fragrant finish. Perfect for grilling, baking, or pan-searing, this versatile recipe ensures juicy, tender chicken every time. Ideal for summer cookouts or weeknight dinners, serve it with a squeeze of lime and a sprinkle of chopped cilantro to bring this flavorful dish to life. Make it today and enjoy a taste of the Yucatán!
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Recipe Information
Ingredients
- 0.5 cup Orange juice, freshly squeezed
- 0.25 cup Lime juice, freshly squeezed
- 0.25 cup Olive oil
- 4 pieces Garlic cloves, minced
- 2 tablespoons Achiote paste
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano (preferably Mexican oregano)
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional, for extra heat)
- 2 tablespoons Fresh cilantro, chopped
- 2 pounds Chicken pieces (thighs, drumsticks, or breasts)
Instructions
In a medium bowl, combine the orange juice, lime juice, olive oil, minced garlic, achiote paste, ground cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper (if using). Whisk thoroughly until the achiote paste is fully dissolved and the marinade is smooth.
Stir in the chopped cilantro for a fresh burst of flavor.
Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate and marinate for at least 2 hours, ideally overnight, to allow the flavors to penetrate the meat.
When ready to cook, remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
Grill, bake, or pan-sear the chicken until it reaches an internal temperature of 165°F (74°C) and is fully cooked. Cooking time will vary depending on the size and type of chicken pieces.
Serve immediately with fresh lime wedges, and garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5404 mg | 235% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 11.3 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2806 mg | 60% | |
*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.
