Recipes Dinner Poultry Dishes Chicken Main Course Pollo Yucateco Asado (Yucatán-Style Grilled Chicken) 5.0 (2) 2 Reviews These juicy grilled chicken thighs are marinated in achiote powder and spiced orange juice, giving them a peppery and sweet aroma. By Bricia Lopez Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva Active Time: 45 mins Total Time: 3 hrs Servings: 6 servings Stained red with sweet and peppery achiote (also labeled annatto) powder, these juicy chicken thighs are deeply seasoned with oregano, orange juice, and warm spices. Start with whole spices, and toast them before grinding to release oils and amplify their flavor. Set up two zones on the grill by pushing hot coals to one side to create an oven effect on the unlit side when covered. This ensures that the chicken cooks through while preventing excess charring and flare-ups. Achiote powder, made from the seeds of achiote trees grown in South and Central America, adds a bright red color and sweet, peppery flavor. Look for it at Latin American grocery stores. Ingredients 1 1/2 teaspoons dried Mexican oregano 1/4 teaspoon cumin seeds 1 clove whole clove 1 whole allspice 3 large oranges 1/4 cup white vinegar 2 1/2 tablespoons achiote powder (see Note) 2 tablespoons olive oil 1 1/2 tablespoons fine sea salt 1 1/2 teaspoons ground white pepper 1 1/2 teaspoons garlic powder 6 medium (about 8 ounces) bone-in, skin-on chicken thighs, patted dry Warm tortillas, pickled onions, and salsa, for serving Directions Toast oregano, cumin seeds, clove, and allspice in a small skillet over medium until fragrant, about 2 minutes. Pulverize toasted spices using a molcajete or a spice grinder until finely ground. Juice 2 oranges to yield 1/3 cup juice. Cut remaining orange crosswise into 1/4-inch-thick slices; set orange slices aside. Whisk together ground toasted spices, reserved 1/3 cup orange juice, vinegar, achiote powder, oil, salt, white pepper, and garlic powder in a medium bowl until well combined. Combine chicken, orange slices, and vinegar-spice mixture in a large ziplock bag. Seal bag; shake to mix, and gently massage marinade into chicken. Chill at least 2 hours or preferably overnight (up to 12 hours). Remove ziplock bag from refrigerator, and let stand at room temperature while grill preheats. Preheat one side of a gas grill to high (450°F to 500°F), or push hot coals to one side of a charcoal grill. Remove chicken and orange slices from marinade, letting excess marinade drip off. Set orange slices aside. Discard marinade. Place chicken thighs, skin side down, on lightly oiled grates over lit side of grill. Grill, covered, until skin develops grill marks, about 3 minutes. Flip chicken, and grill, covered, until chicken is lightly charred, about 3 minutes. Transfer chicken to unlit side of grill, and grill, covered, flipping occasionally, until a thermometer inserted in thickest portion of chicken registers 165°F, 15 to 20 minutes. Transfer chicken to a platter, and let rest 5 minutes. While chicken rests, place orange slices on oiled grates over lit side of grill. Grill, uncovered, until orange slices are lightly charred, about 3 minutes per side. Serve chicken and orange slices with warm tortillas, pickled onions, and salsa. Note Achiote powder, made from the seeds of achiote trees grown in South and Central America, adds a bright red color and sweet, peppery flavor. Look for it at Latin American grocery stores. Suggested pairing Rich, citrusy white wine: Three by Wade Chenin Blanc Note This recipe is adapted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez with Javier Cabral Rate It Print