Pollo Sarandeado Recipe
Recipe information
Make Pollo Sarandeado in just 50m. Chicken breast grilled and basted with Sarandeado sauce, a sauce made with achiote, olive oil, onions and fresh chiles.
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Ingredients
Chicken & Marinade
Sarandeado Sauce (for basting)
To Serve
Chicken & Marinade
1. Prep chicken
Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin between plastic wrap. Pat dry with paper towels.
2. Make marinade
In a medium bowl whisk together 1 cup olive oil, 2 tbs achiote paste (rubbed or dissolved), 2 tbs fresh lime juice, minced garlic, ground cumin, smoked paprika, 1.5 tsp kosher salt and 3/4 tsp black pepper until smooth and uniform in color.
3. Marinate chicken
Place chicken breasts in a shallow dish or resealable bag. Pour marinade over the chicken, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but do not exceed 8 hours because of the citrus). Remove chicken from fridge 20 minutes before grilling to come toward room temperature.
Sarandeado Sauce (for basting)
4. Cook aromatics
In a small saucepan over medium-low heat, warm 1/4 cup olive oil. Add the finely chopped shallot (or onion) and cook, stirring, until softened and translucent, about 4 minutes. Add the chopped chiles and cook 1 more minute to release their aroma.
5. Build sauce
Reduce heat to low and whisk in 1 tbs achiote paste until fully dissolved in the oil mixture and the sauce turns a deep orange-red. Stir in 1 tbs white wine vinegar, 1 tsp honey (or agave), 1/2 tsp dried oregano, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Heat gently for 1 minute, then remove from heat. Taste and adjust salt or lime if needed. Let cool slightly; reserve about 3 tbs of this warm sauce for brushing while grilling and the remainder for serving.
Grilling & Finishing
6. Preheat grill
Preheat an outdoor grill or grill pan to medium-high (around 400°F / 200°C). Oil the grates lightly with about 1 tsp vegetable oil to prevent sticking.
7. Grill chicken
Place marinated chicken breasts on the hot grill. Cook uncovered 4–5 minutes on the first side without moving so you get good grill marks. Flip and immediately brush the cooked side generously with the reserved Sarandeado sauce. Continue cooking 4–6 minutes more, brushing once more after flipping, until the internal temperature reaches 165°F (74°C) and juices run clear. Total cook time will depend on thickness.
8. Rest and finish
Transfer grilled chicken to a cutting board and brush once with additional Sarandeado sauce from the saucepan. Let rest 5 minutes so juices redistribute. Garnish with chopped cilantro and serve with lime wedges on the side. Pass remaining sauce at the table for extra basting.
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