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    Home > Mexican Southwest Recipes > Crispy Roasted Achiote Chicken Breast

    Crispy Roasted Achiote Chicken Breast

    Published: Sep 28, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Achiote oven roasted chicken breast pinterest image.

    Fresh sliced tomatoes make a beautiful platform for this golden roasted Yucatan Achiote chicken breast dinner. Served with a bright broth and a tangy green chile sauce, this is a chicken breast dinner recipe you’ll want to add to your meal plans. Check this one out.

    Roasted chicken breast served over fresh tomatoes with salsa verde.

    Achiote chicken is an earthy, sultry, rich flavored Mexican chicken recipe that will bring exciting flavors to your dinner table.

    Chicken is marinated in a roasted garlic achiote marinade, then oven roasted crispy on the outside and tender and juicy inside.

    Roasting chicken breast skin on, bone in, with a pat of butter under the skin, keeps the chicken breast moist and tender with a beautiful crispy skin.

    Achiote chicken is served on a bed of sliced tomatoes and drenched in an achiote seasoned brothy sauce with hints of cinnamon and cloves.

    Somewhat exotic in flavor, a relatively easy recipe with a fancy feel.

    Let’s take a look.

    Ingredients for Achiote Chicken Marinade

    Achiote paste.
    Bottle of Naranja Agria to make pollo asado.

    This Chicken Achiote calls for Achiote Paste (also known as recado) and Naranja Agria (sour orange juice). My local super market doesn’t carry either of these items, but you can find them at Amazon or at a Mexican Market.

    Naranja Agria is a sour orange (a Seville Orange) and its juice is commonly used in Latin American Marinades. Its high acidity works well to tenderize meats. A mix of orange juice and lime juice can be used to closely imitate its flavor. Purchase Naranja Agria from Amazon if you can’t find any locally.

    What is Achiote paste? It’s a very special ingredient that you should take the time seek out and purchase. It’s huge on flavor and perhaps unlike anything you’ve ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we’ll use most of it for this recipe. You can order it from Amazon.

    Additional Ingredients You’ll Need

    • 1 whole head garlic, roasted
    • 2 Chicken Breasts, bone in, skin on
    • Butter
    • Olive Oil
    • Green Chile Sauce
    • Chicken Broth
    • Fresh Tomatoes
    • Spices: Salt, fresh ground pepper, cloves, cinnamon, Mexican oregano, sugar

    Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

    Step by Step Instructions, It’s Easy

    Chopping garlic in a food processor.
    Making achiote chicken marinade in a food processor.
    • Step 1: Place roasted and peeled garlic cloves into a food processor and pulse until chopped.
    • Step 2: Add olive oil, achiote paste, naranja agria (or orange juice and lime juice), ground cloves, fresh ground black pepper, cinnamon, oregano, sugar and kosher salt.

    Expert Tip: Easy way to roast garlic. No need to peel or separate garlic gloves: cut a slit in the side of each clove. Place the head of garlic in a microwavable bowl, cover with plastic wrap and microwave on high for 30 seconds. Cool until easy to handle, then slip off the papery husks.

    Making chicken achiote marinade in food processor.
    Chicken breasts marinating in achiote sauce.
    • Step 3: Process until smooth. Use a spatula to scrape down sides and run again for about 15 seconds.
    • Step 4: Scrape half the marinade into a medium bowl. Add the chicken and toss with your hands to coat evenly. Refrigerate and marinate for 1 hour.
    Cooking achiote sauce to make achiote chicken.
    Roasting achiote chicken on a sheet pan with a wire rack.
    • Step 5: Scrape the remaining marinade into a small saucepan. Add the chicken broth and set aside.
    • Step 6: Place marinated chicken on a roast pan fitted with wire rack. Line pan with foil for easier clean up. Loosen the skin and slide 1 tablespoon butter under in between the meat and and skin of each chicken breast. Then push in a teaspoon of green chile sauce. Roast until thermometer inserted in the thickest part of the breast reads 160 degrees, about 35 – 40 minutes.

    Common Questions, Achiote Chicken

    Is It Necessary To Brine Chicken Breast?

    Roasting the chicken breast with skin on and bone in, will help keep white meat from becoming dry. An extra step of sliding a pat of butter under the skin before roasting is an easy trick to insure moist and tender chicken. But if you can plan ahead and brine the chicken in a mix of salt water it will improve the ability for lean meats to retain moisture during roasting. Due to the butter treatment, not brining the chicken breast isn’t a deal-breaker, but most certainly is a step to include in the preparation.

    Can I Use Boneless, Skinless Chicken Breast?

    I would not recommend boneless skinless breast. The beauty of this recipe is the crispy skin. Bone-in, skin on also serves to keep the chicken breast nice and moist. And seals in the achiote flavors. Chicken thighs would be a better choice. Save those boneless skinless breasts for this Chicken in White Wine Sauce Recipe.

    Is Achiote Paste Hot or Spicy?

    No, it’s fairly mild on the spicy scale with an earthy nutty flavor. It’s made from annatto seeds and warm spices, and adds a beautiful red color to this dish.

    Can I Substitute Achiote Powder For Achiote Paste?

    Stick with achiote paste for this recipe. Achiote powder is a pure ground spice made from annatto seed and salt and is not seasoned with citrus and spices.

    How To Serve Achiote Chicken

    Rick Bayless Yucatan Chicken Breast with salsa verde.
    • Place sliced fresh sliced tomatoes in a shallow serving bowl. Top with achiote chicken and douse with a splash of the achiote broth mixture. Serve with more Green Chile Sauce to spice things up.

    Tips For Success

    • Be careful not to crowd the breasts on the roasting pan. They won’t brown and crisp properly if crowded.
    • If using orange and lime juice in place of Naranja Agria, use fresh squeezed. You’ll benefit from a more fresh fruit flavor.
    • If making Achiote Chicken during Winter months, substitute tomatoes with sliced cooked potatoes, or sliced cooked tender squash such as zucchini or yellow squash.
    • About Garlic: Seasoning with garlic can be a very personal preference. And all garlic cloves are not created equal. Some are larger than others. This recipe calls for 1 head of garlic. Granted, roasting garlic mellows the bite that garlic can bring to a recipe, but if you want to go easy, start with 5 cloves roasted garlic. You an always add more.
    • This recipe can easily be doubled to serve 4 people.

    Wash your hands immediately each time you handle raw poultry or it’s packaging. Raw poultry carries bacteria and once you touch another surface, that surface will become contaminated. Keep a container of disinfectant hand or dish soap next to your kitchen sink to wash hands regularly. Grocery stores also provide plastic bags at the poultry counter. Place the package of chicken you’ve chosen in a bag to prevent bacteria from touching other foods in your grocery cart.

    Storage

    • Store any leftover Achiote Chicken in an air-tight container in the refrigerator for up to 4 days.

    Serving Suggestion

    • Crock Pot Frijoles Rancheros
    • Green Chile Mac and Cheese
    • Toasted Mexican Green Rice
    • Michiladas

    Recipe for Roasted Achiote Chicken Breast

    When it comes to spicing up your culinary adventures, few ingredients are as vibrant and enticing as achiote. I hope you add this Achiote Chicken Recipe to your meal plans.

    This recipe is inspired by a Rick Bayless recipe for Yucatan Style Chicken.

    More Mexican Chicken Recipes

    • Pollo Asado on a red Le Creuset Platter.
      Easy Pollo Asado Recipe (Mexican Grilled Chicken)
    • Chorizo cheese stuffed chicken breast served with rice and grilled knob onions.
      Chorizo Cheese Stuffed Chicken Breast
    • Pollo en escabeche served over rice.
      Tangy Pollo en Escabeche
    • Mexican chicken and rice in a cast iron skillet garnished with cilantro and green olives
      Arroz con Pollo, Mexican Chicken and Rice With Ham

    And if you’re looking for even more Mexican recipes, don’t miss my Mexican Food Category, you’ll find lots of great recipes to bring that fiesta to your table. Including the most popular Mexican recipe on my site for How to Make Hatch Green Chili, Colorado Style.

    And if you’re looking for more recipes using Achiote paste, don’t miss this one for Achiote Shredded Pork Tacos. An easy meal to feed a crowd.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Crispy Roasted Achiote Chicken Breast

    This achiote roasted chicken recipe is bursting with flavor. And served with a roasted chile sauce, makes an exciting main course.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: Mexican
    Prep Time: 2 hours hours
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 3 hours hours 30 minutes minutes
    Servings: 2
    Calories: 529kcal
    Author: Lea Ann Brown

    Ingredients

    • For the Marinade:
    • 1 head garlic roasted
    • 1/2 cup extra virgin olive oil
    • 1/3 cup Naranga Agria or 1/3 cup orange juice with a squeeze of lime.
    • 2 Tablespoons Achiote Paste
    • pinch ground cloves
    • 1/2 teaspoon fresh ground black pepper
    • 1/2 teaspoon cinnamon ground
    • 1 teaspoon Oregano dried, Mexican
    • 1/2 teaspoon sugar
    • 1/2 teaspoon kosher salt
    • For the chicken:
    • 2 tablespoons butter room temperature
    • 2 teaspoons Roasted Hatch Chile Sauce plus more for serving
    • 2 chicken breasts halves skin and bones intact
    • 1 cup chicken broth
    • 2 cups tomatoes medium, ripe, sliced
    • 1/2 cup Hatch Chile Sauce or salsa verde
    Prevent your screen from going dark

    Instructions

    • Brine chicken in salt water for about 3 hours. Remove from brine and continue.
    • No need to peel or separate garlic gloves: cut a slit in the side of each clove. Place the head of garlic in a microwavable bowl, cover with plastic wrap and microwave on high for 30 seconds. Cool until easy to handle, then slip off the papery husks.
    • Place the peeled garlic into a food processor. Pulse until garlic is chopped well. Add the remaining marinade ingredients and process until smooth. Use a spatula to scrape down sides and run again for about 15 seconds.
    • Scrape half the marinade into a medium bowl. Add the chicken and toss with your hands to coat evenly. Refrigerate and marinate for 1 hour.
    • Scrape the remaining marinade into a small saucepan. Add the broth and set aside.
    • Preheat oven to 450 degrees.
    • Place seasoned chicken on a roast pan fitted with wire rack. Line pan with foil for easier clean up. Loosen the skin and slide 1 tablespoon butter under in between the meat and and skin. Then push in the teaspoon of green chile sauce.
    • Roast until thermometer inserted in the thickest part of the breast reads 160 degrees, about 35 – 40 minutes.
    • While the chicken is cooking, bring the broth mixture to a boil.
    • To plate, Place slices of tomato on the bottom of the plate. Top achiote chicken with a large spoonfull of the broth mixture. Pass around more Green Chile Sauce to spice things up.

    Notes

    Tips For Success
      • Be careful not to crowd the breasts on the roasting pan. They won’t brown and crisp properly if crowded.
      • If using orange and lime juice in place of Naranja Agria, use fresh squeezed. You’ll benefit from a more fresh fruit flavor.
      • If making Achiote Chicken during Winter months, substitute tomatoes with sliced cooked potatoes, or sliced cooked tender squash such as zucchini or yellow squash.
      • This recipe can easily be doubled to serve 4 people.
    About Garlic: Seasoning with garlic can be a very personal preference. And all garlic cloves are not created equal. Some are larger than others. This recipe calls for 1 head of garlic. Granted, roasting garlic mellows the bite that garlic can bring to a recipe, but if you want to go easy, start with 5 cloves roasted garlic. You an always add more.

    Nutrition

    Calories: 529kcal | Carbohydrates: 6g | Protein: 20g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 378mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 16.5mg | Calcium: 45mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Crispy Oven-Roasted Achiote Chicken …It’s what’s for Dinner.

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

    More Mexican Food Recipes

    • Green chile stew served in a green Frankhoma bowl.
      Pork Green Chile Stew, Chile Verde
    • Shrimp burritos baked in a casserole dish.
      Baked Shrimp Burritos Con Queso
    • Mexican Street Corn Dip served with yellow and blue corn tortilla chips.
      Make Ahead Mexican Street Corn Dip
    • Mexican Chocolate Cake
      Mexican Chocolate Cake with Toasted Pepitas

    Reader Interactions

    Comments

    1. Barb says

      July 26, 2015 at 9:22 am

      This does it – I’m moving next door, and I’m available for dinner – anytime!

      Reply
      • Lea Ann Brown says

        July 28, 2015 at 6:06 am

        Fabulous! I’ll tell one of the neighbors they’ll have to move. 🙂

        Reply
    2. Velva says

      July 26, 2015 at 8:13 am

      Rick Bayless creates beautiful Mexican dishes….You have done a fantastic job recreating this dish at home. The flavors, colors and textures are beautiful.

      Velva

      Reply
      • Lea Ann Brown says

        July 28, 2015 at 6:07 am

        Thank you Velva. I’m always up for a good RB recipe … when I have a couple of hours. They’re never all that quick, but so worth the fuss.

        Reply
    3. cheri says

      July 25, 2015 at 1:58 pm

      5 stars
      Hi Lea Ann, this is definitely a five star recipe, very sophisticated!

      Reply
      • Lea Ann Brown says

        July 28, 2015 at 6:07 am

        Thank you Cheri. 🙂

        Reply
    4. John@Kitchen Riffs says

      July 22, 2015 at 9:56 am

      Love Hatch chilies! The sauce looks superb. And the chicken? Just perfectly done. Really pretty dish, and I’m sure it tastes even better. Thanks!

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:15 pm

        Thank you John. I’ve been making this for years and I agree, it’s so attractive in color.

        Reply
    5. Susan says

      July 21, 2015 at 4:53 pm

      My husband hates grilling bone-in chicken breasts because he can never get them cooked through without burning the skin. (He doesn’t know how to do indirect grilling – so I only give him boneless, pounded chicken breast) . I love this technique for roasting and we will certain to try it. You can’t go wrong with Rick Bayless recipes – they are always delicious. Pinning!

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:15 pm

        I agree about those Rick Bayless recipes. When you have the time. In his original recipe he grills the chicken. I’m like your husband, I don’t do well with grilling big ol chicken breasts.

        Reply
    6. Karen (Back Road Journal) says

      July 21, 2015 at 10:41 am

      Oh my goodness, your chicken looks so good…yum!

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:14 pm

        Thank you Karen.

        Reply
    7. Chris says

      July 20, 2015 at 4:27 pm

      Yes please! You had me at Hatch green chile.

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:12 pm

        Anything with Hatch Green Chile “has me”.

        Reply
    8. Debra says

      July 20, 2015 at 2:45 pm

      Fresh tomatoes and green chiles? Ya got me!

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:12 pm

        I Agree Debra. 🙂

        Reply
    9. Abbe @ This is How I Cook says

      July 19, 2015 at 8:46 pm

      Looks good, LeaAnn! I could eat the chile sauce without the chicken!

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:12 pm

        Me too Abbe! 🙂

        Reply
    10. Kate says

      July 19, 2015 at 5:38 pm

      The Roasted Hatch Chile Sauce caught my eye immediately …what a great meal!

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:10 pm

        Thank you Kate.

        Reply
    11. Adam J. Holland says

      July 19, 2015 at 4:47 pm

      5 stars
      …or you could also DRINK that salsa! What a wonderful combo, Lea Ann. I can see where the fresh ripened tomatoes can really tie this dish together, although it looks pretty damn good on its own.

      Reply
      • Lea Ann Brown says

        July 23, 2015 at 12:10 pm

        Thanks Adam. And Yay for tomato season. FINALLY

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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