These Citrus Achiote Chicken Skewers are an easy, attractive, and flavorful way to prepare chicken. The marinade infuses each bite with bright citrus and warm achiote notes, and a quick char on the grill adds a pleasant smokiness.
Cutting chicken breasts into cubes allows the marinade to penetrate evenly; you can also use whole breasts or thighs if you prefer. Marinating and then grilling over high heat gives the chicken a wonderful balance of tang, earthiness, and gentle heat.
What is Achiote?
Achiote paste is the defining ingredient in this dish. Made from annatto seeds and blended with spices, the paste is common across Mexico, South America, and the Caribbean. It contributes a unique mix of sweet, sour, bitter, and earthy flavors plus a warm, peppery note rather than strong heat. The paste is widely available prepared, though you can make your own if you like.
What flavors are in the Citrus Achiote Chicken Skewers?
The marinade pairs achiote paste with a blend of citrus juices for brightness and acidity. Fresh garlic, shallot, and grated ginger deepen the savory profile, while a touch of chile paste such as Sambal Oelek adds mild heat and complexity. A cool, creamy sauce finished with grapefruit brightens the dish and balances the bold marinade.
What to serve with the chicken skewers?
These skewers pair beautifully with the included Three Pepper Rice, which is cooked in chicken stock and accented with red bell pepper, jalapeño, and black pepper. The rice soaks up the savory liquid and complements the skewers perfectly.
Other great options: grilled vegetable skewers, warm tortillas for a fajita-style meal, or a crisp salad for a lighter plate.
Enjoy!
We hope you enjoy this Citrus Achiote Chicken Skewers recipe. If you try it, please leave a comment below or tag @cooking_with_wine on Instagram!
Looking for similar recipes? Try our other skewers, pan-seared chicken, or citrus-focused fish dishes.
📖 Recipe
Citrus Achiote Chicken Skewers with Three Pepper Rice
Ingredients
For the Marinade
- 1/2 cup grapeseed or canola oil (or other neutral vegetable oil)
- 2 lemons, juiced
- 2 blood oranges or oranges, juiced
- 1 large grapefruit, juiced
- 3.5 oz prepared achiote paste
- 2 tablespoons Sambal Oelek or other fresh spicy chile paste
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced shallot
- 1 tablespoon finely minced or grated ginger
- 4 boneless, skinless chicken breasts
For the Rice
- 12 oz chicken stock
- 1 small jalapeño, small diced
- 1/4 cup red bell pepper, small diced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 cup Basmati rice*
For the Sauce
- 5 oz crème fraîche
- 2 tablespoons heavy cream
- 2 teaspoons grapefruit zest
- 2 tablespoons grapefruit juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 teaspoon thyme leaves
Instructions
- Combine all marinade ingredients in a bowl and mix thoroughly. Cut the chicken into bite-sized chunks (about 1.5″ x 1.5″) and add them to the marinade. Alternatively, use a zip-top bag and ensure the achiote is fully incorporated. Refrigerate and marinate for 2–6 hours. When ready to cook, thread the chicken onto skewers.
- Make the sauce by combining all sauce ingredients and chilling. Making it at least an hour ahead will help flavors meld.
- Start the rice: add the chicken stock, jalapeño, red bell pepper, salt, pepper, and butter to a large saucepan and bring to a boil. Add the rice, return to a boil, then cover and reduce to a simmer. Cook about 18–20 minutes, until the liquid is absorbed and the rice is tender.
- Grill the skewers on a hot grill to get a nice char while cooking the chicken through. Turn skewers frequently; cook about 9–11 minutes depending on grill heat. Use a tester piece to ensure doneness.
- Serve the grilled chicken skewers over the pepper rice with the grapefruit crème fraîche sauce on the side.
Notes
If using a different rice variety, follow that package’s cooking directions, as liquid-to-rice ratios and cooking times vary. All citrus juices together should measure about 1.25 cups.
Nutrition (per serving)
Calories: 529 kcal • Carbohydrates: 62 g • Protein: 32 g • Fat: 17 g • Saturated Fat: 8 g • Sodium: 713 mg • Fiber: 1 g • Sugar: 17 g
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