Grilled Achiote Chicken

This recipe came from the Relish magazine that my dad had passed onto me. The whole issue is ethnic foods and this was from Mexico. I've never even heard of Achiote seasoning before but now that I have a box of it, I will use it again soon. Evidently it's a good marinade on just about anything. I found it in the Mexican food section of the ethnic aisle at Kroger.

This chicken was very easy and quick. I took the magazine's advice and sliced the chicken very thinly and mixed it in with the sauce. Then, served it in warm tortillas with chopped cilantro, sour cream, some cheese, and cubed avocado. We both really liked the flavor. It's hard to describe. It's not spicy but sorta tangy.

Grilled Achiote Chicken
Marinated Chicken:
1 (7 ounce) packet achiote seasoning
1/2 cup white vinegar
2 tablespoons vegetable oil
4 boneless/skinless chicken breasts

Achiote Citrus Sauce:
2 garlic cloves, finely minced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/2 teaspoon salt
Ground black pepper

To prepare chicken, dissolve achiote seasoning in vinegar and oil. Add chicken, turn to coat well, and marinate in refrigerator for 1 hour.

Prepare the grill. Remove chicken from marinade, reserving marinade. Grill chicken until done, about 7 minutes on each side.

To prepare sauce, pour reserved marinade into saucepan; add garlic and juices. Bring to a boil, reduce heat and cook, stirring, until sauce is the consistency of a thin cream sauce. Add salt and pepper. Serve sauce over chicken.