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Author Notes: In the summer, like most people, we tend to grill a lot. And nothing is more exciting around here than taco night. We are big fans of achiote and make up big batches of it so we can slather chicken in the morning and have a quick and delicious dinner at night. There is really no flavor like it and it pairs wonderfully with other favorite taco toppings: avocado, salty cheese, and pickled onions.
This recipe will make enough powder for another meal. You can keep it in an airtight container in the pantry until ready to use. Or, do as we do and grill up a double batch and freeze the chicken for even quicker meals at a later date. It makes a great chicken salad with a little mayo, fresh cilantro, and chopped onions. —savorthis
Food52 Review: This recipe is fantastic. We took savorthis's advice and made a double batch. I'm so glad we did! The easy-to-prepare, flavorful chicken was delicious in tacos and complemented by the creamy avocado, salty feta, and crisp quick-pickled onions. We've been eating the leftovers in wraps with hummus, on salad, and (I'll admit) right out of the fridge after coming home late one night. I'll definitely be making this one again and again. —Annabelle
For th achiote powder:
teaspoons coriander seed
tablespoon black peppercorns
teaspoons cumin seed
tablespoons annatto seed
For the tacos:
tablespoons achiote powder (above)
garlic cloves, minced
boneless, skinless chicken thighs
Extra-virgin olive oil
Avocado, for serving
Cilantro, for serving
Cheese of your choice (cotija, Monterey jack...)
- Toast all achiote ingredients except annatto seeds in a dry skillet just until fragrant. Let cool, then grind with annatto in coffee grinder.
- Zest and juice the orange. Mix well with the achiote powder and garlic and toss chicken to coat. Marinate at least 6 hours or overnight. Light grill to medium heat and bring chicken to room temperature. Drizzle chicken with a bit of oil and season with salt. Grill chicken until well browned and cooked through.
- Chop chicken and serve on corn tortillas with avocado, cilantro, cheese, and pickled onions.*
- * Another thing we always have on hand is pickled onions. Heat equal amounts of cider or sherry vinegar and water, add a splash of sugar, hefty pinch of salt, and several coriander seeds. Add a sliced red onion, heat to a simmer, then let cool. Store in the fridge and eat on salads, sandwiches, tacos.....
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat