Achiote Chicken Recipe

Prepare the Marinade

In a medium bowl, mix the achiote paste, orange juice, minced garlic, cumin, and salt until well combined.

Marinate the Chicken

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Prepare the Pickling Liquid

In a saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved.

Pickle the Cabbage

Place the sliced red cabbage in a jar or bowl. Pour the hot pickling liquid over the cabbage, ensuring it is fully submerged. Allow to cool, then cover and refrigerate for at least 30 minutes before serving.

Mix the Aioli

In a small bowl, combine mayonnaise, minced chipotle peppers, lemon juice, and minced garlic. Stir until smooth and well blended. Refrigerate until ready to use.

Prepare the Salsa

In a medium bowl, combine diced mango, chopped red onion, cilantro, lime juice, and salt. Gently toss to mix and set aside.

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let rest for a few minutes before slicing.