Grilled Achiote-Lime Chicken

Achiote paste can be found in any Latin market and in many Asian markets or you can buy it online.



  • 1 tablespoon lime zest (about 34 limes)
  • 1/2 cup lime juice (about 7 small limes)
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 tablespoons achiote paste
  • 8 pieces chicken (you can cut up a whole chicken or use 8 thighs, drumsticks, bone-in breasts, whatever you’d like)


  1. Combine lime zest, lime juice, oil, egg, and achiote paste in a blender and puree until smooth.
  2. Place chicken in a large resealable bag or large bowl and pour marinade over chicken. Toss to coat thoroughly. Seal (or cover) and refrigerate for at least 2 hours or up to overnight.
  3. Heat grill to medium and grill chicken until juices run clear and it is no longer pink in the middle, about 20-30 minutes. You can also roast in a 425°F oven for 30 minutes.