Pollo pibil is a Yucatan classic where chicken marinates in achiote paste—earthy, brick-red annatto mixed with citrus and spices. Traditionally slow-cooked in banana leaves, this version sears marinated chicken into tender, sunset-orange bites with smoky-citrus depth. It's one of Mexico's most iconic regional dishes.←Back to Taco Base Recipes
1.5 lb boneless skinless chicken thighs, cut into strips
2 tbsp achiote paste
0.33 cup fresh orange juice
2 tbsp fresh lime juice
1 tbsp white vinegar
4 clove garlic, minced
0.5 tsp ground cumin
1 tsp dried oregano (Mexican preferred)
1 tsp kosher salt
1 tbsp avocado oil
Make marinade: Whisk together achiote paste, orange juice, lime juice, vinegar, garlic, cumin, oregano, and salt until smooth. The paste will dissolve into a brick-red liquid that looks like a Yucatan sunset.
Reserve 1/4 cup marinade in a clean cup for finishing.
Marinate chicken 2–4 hours or overnight (not included in prep time—the citrus does real work here, so be patient).
Heat oil in a large skillet over medium-high. Add chicken with some of the marinade clinging, and sear 10–12 minutes, stirring occasionally, until chicken reaches 165°F/74°C and the marinade reduces to a thick coating.
Off heat, toss with reserved marinade for brightness. The chicken should be deeply colored and aromatic, not swimming in liquid. If it looks like it could appear on a postcard from Merida, you nailed it.
Mild by default with earthy warmth. For heat, stir 1/4 tsp habanero hot sauce into the marinade.
Chef's Notes
Find achiote paste (also called recado rojo) in Latin markets in small blocks or jars—look for brands like El Yucateco or Lorena. It's made from ground annatto seeds, spices, and vinegar. Beyond chicken, use it to marinate pork, fish, or vegetables before grilling. If you can find sour orange juice (naranja agria), use it instead of the orange-lime mix for more authentic flavor. For a traditional touch, add 1/4 tsp of habanero hot sauce to the marinade—Yucatan food loves that fruity heat.
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