Achiote-Marinated Grilled Chicken with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Juicy grilled chicken marinated in achiote and spices, served alongside a bright, herby chimichurri sauce for a flavorful Bolivian-inspired dish. This Latin American-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs chicken thighs, achiote paste, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6, bone-in, skin-on chicken thighs
• 2 tbsp achiote paste
• 4, minced garlic cloves
• 2 tbsp lime juice
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup, chopped fresh parsley
• 1/4 cup, chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 2 tbsp water (for sauce)

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 2 tbsp achiote paste, 4 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Rub this marinade evenly over 6 chicken thighs. Cover and refrigerate for at least 2 hours or overnight for best flavor.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Brush grill grates with 1 tbsp olive oil to prevent sticking.
3. Step 3: Grill marinated chicken thighs skin-side down for 7-8 minutes until crispy and charred, then flip and cook another 7-8 minutes until internal temperature reaches 165°F and juices run clear.
4. Step 4: Meanwhile, prepare chimichurri sauce by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp water until well combined.
5. Step 5: Serve grilled chicken thighs hot, drizzled generously with chimichurri sauce.