Pollo Pibil Recipe

Prepare achiote marinade

Place achiote paste in a medium bowl. Whisk in orange juice, lime juice, and white vinegar until the paste dissolves as much as possible into a smooth, uniform mixture. Add minced garlic, ground cumin, dried oregano, black pepper, kosher salt, and vegetable oil. Whisk thoroughly to combine into a loose, spreadable marinade.

Prep chicken

Pat the chicken thighs dry with paper towels. Make 2–3 shallow slashes in each thigh to help the marinade penetrate. Season lightly with an extra pinch of salt if desired.

Marinate

Place the chicken in a nonreactive container or a large resealable plastic bag. Pour the achiote-orange marinade over the chicken, making sure each piece is well coated and marinade gets into the slashes. Massage the marinade into the meat. Cover (or seal) and refrigerate for at least 4 hours, preferably overnight for best flavor.

Prepare banana leaves

If using fresh/frozen banana leaves, wipe clean with a damp cloth. Briefly warm each leaf over a gas burner or in a hot dry skillet (10–15 seconds per side) or dip in hot water so they become pliable and less likely to tear. Trim to size so each leaf can wrap 2 chicken thighs. Lay out 4 sheets of aluminum foil, one for each parcel.

Assemble parcels

Place one warmed banana leaf on each sheet of foil. Transfer 2 marinated chicken thighs to the center of each leaf, spooning any remaining marinade over the top. Fold the banana leaf over the chicken to enclose it fully, then fold the foil tightly around the leaf to seal into a packet. Repeat for remaining chicken. This traps steam and infuses chicken with banana-leaf aroma while baking.

Bake

Preheat oven to 375°F (190°C). Arrange the foil-wrapped parcels on a rimmed baking sheet. Bake for 40–50 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 175–180°F (79–82°C) and juices run clear. If you prefer the skin crisper, open the foil and leaf for the last 8–10 minutes and increase oven temperature to 425°F (220°C) or use broil briefly, watching carefully to avoid burning.

Rest and finish

Remove parcels from oven and let them rest, still wrapped, for 8–10 minutes to allow juices to redistribute. Carefully unwrap the foil and banana leaf (steam will be hot). Transfer chicken to a serving platter.

Garnish and serve

Top with thinly sliced red onion and chopped cilantro. Serve with orange wedges alongside. Traditional accompaniments include warm corn tortillas, pickled red onion or habanero salsa. Leftover juices can be spooned over rice or tortillas for extra flavor.