Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Achiote Chicken

Print recipe & shopping list
Submitted by:
Makes: 8 servings adjust
Chicken baked in a tangy sauce. You can get achiote paste at any Mexican market, and at a lot of supermarkets now. One popular brand has a cartoon chef on the package. Mexican cinnamon is widely available where the bags of mexican spices are in the supermarket.



  • 8 Chicken Thighs, Bone-in is best

Step 1

Remove skin, if intact, from thighs. Season with salt and pepper. Poke several holes in thighs on each side with a fork and place in a baking dish.


  • 2 inches Mexican Cinnamon, break off two inches of a whole stick
  • 3 tablespoons Refrigerated Orange Juice, can be from concentrate
  • 1 Fresh Squeezed Lime Juice, (juice from one lime)
  • 1 12 teaspoons Hot Sauce, I prefer Mexican brands that aren't as vinegary, like Tapatio, over Tobasco.
  • 1 stick Achiote Paste, these usually come in packages of two sticks, about an inch square by four inches long. However it's configured, use an equivalent amount.
  • 12 medium White Onion, roughly chopped
  • 2 cloves Garlic, can be left whole
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander

Step 2

Place cinnamon stick in a blender and pulse until ground. It doesn't have to be powdery, just well broken up. Add remaining ingredients and blend until smooth. The consistency should be thick but still pourable. If needed, add water a little at a time until it's right.

Step 3

Marinate chicken in sauce for at least a few hours, turning a couple of times to ensure that the chicken stays covered.

Step 4

Place pan with chicken and sauce in oven and bake at 375 degrees for about 40 minutes, turning once. The pan drippings are excellent over rice or potatoes.
Kitchen Monki sign up