Achiote Chicken

Citrus, Garlic, Cilantro, Flour Tortillas

Chef Jaime Gonzalez of Carriquí | San Antonio, TX

---

Adapted by StarChefs | november 2023

INGREDIENTS

Achiote Chicken:
1 cup granulated sugar
1 cup kosher salt
4 whole chickens
10 grams achiote paste
1 quart orange juice
1 quart lemon juice
1 quart lime juice
1 quart distilled vinegar
2 white onions
4 cups garlic cloves

To Assemble and Serve:
Fresh cilantro leaves
Flour tortillas

METHOD

For the Achiote Chicken:
In a nonreactive container, combine sugar, salt, and 1 gallon water. Stir until sugar and salt have fully dissolved. Add chicken, cover, and refrigerate 24 hours. The next day, remove chicken from brine, rinse, and pat dry. Set aside. In a Vitamix blender, purée achiote paste, citrus juices, vinegar, onion, and garlic until smooth. In a shallow baking dish, pour marinade over chicken. Cover and refrigerate 48 hours.

To Assemble and Serve:
Heat smoker to 250°F. Smoke Achiote Chicken 1 hour. Set aside. Prepare and heat a grill. Grill Achiote Chicken until the chicken reaches an internal temperature of 165°F. Let rest, then slice Achiote Chicken and transfer to a serving plate. Garnish with cilantro. Serve with warm tortillas.

---