Prep 40 mins
Cook 10 hrs
This recipe originally came from the Chevy's and Rio Bravo Cookbook. I've made it for about ten years, for groups as large as 50 who all raved about its flavor and authenticity. The Achiote Paste can be found at Latin grocers, or by mail at MexGrocer.com. It's a little bit of work but well worth it. It's essential to use fresh orange and pineapple juice, for the enzymes, if at all possible. Time listed includes the marinating time.
- 1⁄3 cup achiote paste
- 1⁄4 cup white wine vinegar
- 1⁄4 cup olive oil
- 1⁄4 cup freshly squeezed orange juice
- 1⁄4 cup pineapple juice (Frozen just OK, fresh is much better)
- 2 tablespoons finely diced yellow onions
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt
- 1⁄4 teaspoon white pepper
- 1 bay leaf
- 1⁄4 cup paprika
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt
- 2 teaspoons white pepper
- 2 tablespoons black pepper
- 2 tablespoons granulated garlic
- 1 tablespoon chili powder
- 2 tablespoons Mexican oregano
- 2 lbs boneless skinless chicken breasts
- Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
- Add bay leaf and reserve.
- Mix spice rub ingredients.
- Wash chicken breasts and pat dry with paper towels.
- Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
- Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
- Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
- Grill the breasts until cooked through.
- Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.