Achiote-Marinated Grilled Chicken with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 35 minutes blends bone-in, skin-on chicken thighs, achiote paste, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Achiote-Marinated Grilled Chicken with Chimichurri Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Achiote-Marinated Grilled Chicken with Chimichurri Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Achiote-Marinated Grilled Chicken with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Achiote-Marinated Grilled Chicken with Chimichurri Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Achiote-Marinated Grilled Chicken with Chimichurri Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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