Mexican · beginner
Mexican Achiote Citrus Chicken Thighs With Pickled Onions
Succulent chicken thighs marinated in vibrant achiote paste and citrus, braised until tender and finished with quick-pickled red onions.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk together achiote paste, orange juice, half of the lime juice, minced garlic, and dried oregano in a bowl until smooth to make the marinade.
- 02
Coat the chicken thighs evenly in the achiote mixture and allow to rest for 15 minutes at room temperature.
- 03
Combine the sliced red onion with remaining lime juice and a pinch of salt in a small bowl to quick-pickle, stirring occasionally.
- 04
Heat vegetable oil in a heavy skillet over medium-high heat and add the chicken thighs, reserving leftover marinade.
- 05
Sear chicken for 4 minutes per side until lightly browned, then pour in the remaining marinade and reduce heat to medium-low.
- 06
Cover and simmer for 20 to 25 minutes until chicken reaches an internal temperature of 165 Fahrenheit (74 Celsius), then serve topped with pickled red onions.
A LITTLE KITCHEN KNOW-HOW
Citrus Braising
Cooking seasoned poultry gently in acidic fruit juices to break down fibers and create a glossy, flavorful pan sauce.
Notes from the kitchen
- Quick-pickling the red onions in lime juice softens their bite and provides a bright contrast to the earthy achiote glaze.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
