Golden, aromatic, and strongly flavored, an achiote-forward chicken marinade that gives grilled or roasted chicken both color and a savory-earthy flavor that goes all the way through.
Ingredients
- ½ yellow onion
- 2½ tbsp garlic cloves
- 16 g achiote paste
- 120 ml (½ cup) chicken base
- 300 ml (1¼ cups) canola oil
Instructions
- 1Add all ingredients to a blender.
- 2Blend until completely smooth.
- 3Transfer to a container and refrigerate.
Cook's Note
This marinade is oil-heavy, which means the flavor soaks into the meat quickly. Even 30 minutes gives decent results, but overnight is better, the achiote color really penetrates after a full soak.
How to Use This
Use 60 ml (2 oz) of marinade per 454g (1 lb) of chicken. Marinate at least 4 hours, ideally overnight. Grill, roast, or pan-sear.
Why This Foundation Works
Achiote (annatto) gives the chicken its distinctive deep red-orange color and a faintly earthy, peppery flavor that's hard to replicate with anything else. The oil carries the flavor into the meat and keeps it moist on the grill. Chicken base adds savory depth without any extra cooking.
Make It Yours
- Add lime juice for brightness
- Include a chipotle for smokiness
- Add oregano and cumin for a more complex flavor profile
- Use for pork, shrimp, or vegetables as well
Leftover Strategy
Marinade keeps refrigerated for 1 week. Discard any marinade that has been in contact with raw poultry.