Directions:
- Cut chicken breasts into two halves.
- Heat oil in small saucepan over medium high heat until very hot.
- While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
- Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
- Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
- Refrigerate at least four hours to overnight.
- Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
- Place chicken on cutting board and let rest several minutes.
- Serve individually, or cut into bite sized pieces for making tacos or burritos.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.73 Kcal (1443 kJ) | ||
| Calories from fat | 211.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.48g | 36% | |
|---|---|---|---|
| Cholesterol | 92.83mg | 31% | |
| Sodium | 1101.48mg | 46% | |
| Potassium | 506.25mg | 11% | |
| Total Carbs | 3.79g | 1% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 31.85g | 64% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 164.28 Kcal (688 kJ) | ||
| Calories from fat | 100.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 36% | |
|---|---|---|---|
| Cholesterol | 44.24mg | 31% | |
| Sodium | 524.92mg | 46% | |
| Potassium | 241.26mg | 11% | |
| Total Carbs | 1.81g | 1% | |
| Sugars | 0.67g | 6% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 15.18g | 64% | |
| Vitamin C | 5.6mg | 20% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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