Chicken Recipe

Remove stems and seeds from the dried guajillo chiles. Tear them into pieces and place in a heatproof bowl. Pour 1 cup hot (not boiling) water over the chiles and let soak for 15 minutes until softened.

Drain the chiles, reserving about 2 tablespoons of the soaking liquid. Transfer the softened chiles to a blender or food processor.

Add achiote paste, orange juice, lime juice, white vinegar, garlic cloves, ground cumin, dried oregano, ground black pepper, kosher salt, olive oil, and honey (if using) to the blender with the chiles. Add 1–2 tablespoons of the reserved soaking liquid if needed to help blending.

Blend until completely smooth, scraping down the sides as needed. The marinade should be pourable but thick enough to coat the chicken — about the consistency of heavy cream. Taste and adjust salt, acid, or honey as needed.

Pat the chicken pieces dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper to bring out flavor.

Place the chicken in a shallow dish or zip-top bag. Pour the achiote-guajillo marinade over the chicken, turning to coat all pieces thoroughly. Reserve about 2 tablespoons of marinade for basting (optional) and set aside.

Marinate in the refrigerator for at least 1 hour and up to 8 hours. For best flavor, marinate 4–6 hours. If using skin-on pieces, put skin side down in the marinade first so the skin picks up color and flavor.

Remove the chicken from the refrigerator 20–30 minutes before cooking to come close to room temperature. Preheat a grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat with 1 tablespoon olive oil.

If grilling: oil the grates lightly. Place chicken skin-side down and grill for 6–8 minutes until the skin is nicely charred and releases easily. Flip and grill another 6–10 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) for breasts or thighs (if bone-in, aim for 170°F near bone). Baste with reserved marinade once during cooking, but stop basting in the last 2 minutes to allow a good sear.

If pan-searing: place chicken skin-side down and cook without moving for 6–8 minutes to render fat and get a deep color. Flip and reduce heat to medium; cook an additional 8–12 minutes until internal temperature reaches 165–170°F depending on cut. Finish in a 375°F (190°C) oven for 5–10 minutes if pieces are thick.

Transfer cooked chicken to a plate and let rest for 5–8 minutes before serving to allow juices to redistribute.

Place the husked tomatillos and the jalapeño/serrano on a baking sheet. Broil or roast under high broiler or in a 450°F (230°C) oven for 6–8 minutes, turning once, until charred and softened. Alternatively, char them directly on a hot skillet or grill until blistered on all sides.

Let the roasted tomatillos and chile cool slightly. Transfer to a blender or food processor and add cilantro, lime juice, garlic clove, and 1/2 teaspoon kosher salt.

Blend until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. For a silkier texture, add 1 teaspoon olive oil and blend again. Taste and adjust salt or lime as needed.

Chill the salsa briefly or serve at room temperature alongside the chicken. If made ahead, store in an airtight container in the refrigerator for up to 3 days.

Arrange rested achiote-grilled chicken on a serving platter. Spoon green salsa on the side or lightly drizzle a little over the chicken if desired.

Garnish with chopped cilantro and serve with lime wedges for squeezing over the chicken. Serve immediately.