This is one of my favorite ways to cook chicken. Achiote chiles lend their signature red hue and earthy, peppery warmth, while the butter glaze melts into every crevice of the crisped skin. A long, slow roast keeps the meat unbelievably juicy, and the quick blast of heat at the end caramelizes the glaze into something close to magic. It’s one of those recipes that looks impressive but is actually really easy — the kind of centerpiece you can start the night before and finish with a cocktail in hand. Perfect for Thanksgiving if you’re leaning tropical, or any weekend when you just want your kitchen to smell incredible.
Active time: 45 min • Total time: At least 5 hr, up to 24 hr depending on your brine time
1 Whole Chicken
¼ Chicken
4
• Large pot • Fine-mesh strainer • Hand mixer or stand mixer • Basting brush • Roasting pan with rack
Ingredients
Chicken
- 1 whole chicken (about 3½–4 lb)
Brine
- 1 qt water
- 4 Tbsp kosher salt (72 g)
- 4 Tbsp granulated sugar (50 g)
- 2 tsp granulated garlic (6 g)
- ¾ tsp ground allspice (1.5 g)
- ½ tsp ground clove (1 g)
- 2 tsp whole black peppercorns (4 g)
- 2 bay leaves
- 1 qt ice water
Achiote Glaze
- 4 Tbsp unsalted butter, room temperature
- 1 Tbsp recado rojo (achiote paste)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp fresh lime zest
- 2 Tbsp fresh sour orange juice (or substitute lime juice)
- 1 Tbsp honey or agave nectar (optional, for a hint of sweetness)
- 1 tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper
- Splash of neutral oil, to loosen the glaze if needed
Sourcing Tips:
- Recado rojo (achiote paste): You can find it in the international or Latin section of most HEB’s or online. El Yucateco is a solid brand.
Instructions
- Brine Chicken (15 min + overnight chill)
- In a large pot, combine 1 qt water, salt, sugar, garlic, allspice, clove, peppercorns, and bay leaves. Bring to a boil, then remove from heat.
- Let steep for 10 minutes, then stir in 1 qt ice water to cool.
- Submerge the chicken fully in the cooled brine. Cover and refrigerate for at least 3 hours — ideally overnight for deeper seasoning.
- Make the Achiote Glaze (10 min)
- In a stand mixer or mixing bowl, combine softened butter and recado rojo. Chef Tip: Break up the paste first — and wear gloves unless you want red palms.
- Mix in garlic, cumin, smoked paprika, oregano, lime zest, salt, and pepper.
- Add sour orange juice and honey (if using), and blend until smooth.
- Stir in a splash of oil to loosen the texture so it’s easy to brush or spoon over the chicken.
- Roast the Chicken (3 hrs + 30 min)
- Remove chicken from brine, pat very dry, and let sit at room temperature for 1 hour.
- Preheat oven to 225°F (107°C).
- Roast on a rack set inside a pan for about 3 hours, or until the internal temperature reaches 155°F.
- Remove from oven and generously baste every surface with the achiote glaze.
- Increase oven temperature to 500°F (260°C). Return the chicken to the oven for 5–10 minutes, watching closely, until the skin turns glossy and brown.
- Baste once more, then rest for at least 15 minutes before carving.
- Finish with a drizzle of fresh sour orange juice.
Serving & Storage Suggestions
- Ideal Temp: Best served hot; also excellent chilled and shredded for salads or tacos.
- Prep Ahead: Brine the chicken and make the glaze up to a day ahead; just bring the glaze to room temperature before using.
- Best By: Refrigerate leftovers in an airtight container for up to 3 days.
- Favorite Beverage Pairing: I love a classic margarita with this chicken. In terms of a wine pairing, I recommend Tempranillo or Riesling.
- Complementary Menu Ideas: Serve with rice, tortillas, beans, squash salad, and Brussels sprouts.
Did you make this?
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