Why You’ll Love Achiote Lime Brick Pressed Chicken Recipe

I love this recipe because it transforms a whole chicken into something restaurant-worthy without being complicated. Pressing the chicken with bricks gives me ultra-crispy skin, while the marinade infuses flavor all the way through. I also like that it’s impressive enough for guests but still relaxed enough for a weekend cookout.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:

1 Spatchcocked Chicken
Boiled Leftover Marinade
Sour Cream for garnish
Cilantro for garnish
Limes for garnish

Marinade:

1.5 tbsp of Achiote Paste
1/4 cup of White
8–10 Garlic Cloves
1 Jalapeno Pepper
4 Limes juiced
1 tbsp of Green Onions sliced
2 tbsp of Cilantro
1 tbsp of Honey
1.5 tsp of Sea Salt
1 tsp of Pepper

Directions

I start by spatchcocking the chicken. I flip it breast-side down and carefully cut along both sides of the backbone to remove it completely. I flip the chicken back over, press firmly on the breast until it flattens, and set it aside.

I place the chicken into a large bowl or food-safe container. I add all the marinade ingredients to a blender and blend until completely smooth. I coat the chicken thoroughly with the marinade, making sure it gets into every crevice, then cover and refrigerate it for at least 4 hours, ideally overnight.

When ready to cook, I preheat my grill for two-zone cooking at about 350°F. I wrap two fire bricks in foil and place them over the hot side of the grill to preheat for about 5 minutes.

I remove the chicken from the marinade and set the leftover marinade aside. I place the chicken breast-side down over direct heat and set the foil-wrapped bricks on top to press it down. I cook it for 7–10 minutes until the skin develops a deep, crispy crust.

I carefully flip the chicken and move it to the indirect side of the grill. I continue cooking for another 45–60 minutes until the internal temperature reaches 165°F throughout.

While the chicken finishes cooking, I pour the leftover marinade into a skillet and boil it over high heat for about 10 minutes. As the chicken nears completion, I baste it with the boiled marinade. Once done, I remove the chicken from the grill and let it rest for about 5 minutes.

I garnish with fresh lime wedges, chopped cilantro, and sour cream before serving.

Servings and Timing

This recipe serves about 4 people.
Prep time: 30 minutes
Marinating time: 4 hours
Cook time: 1 hour 30 minutes
Total time: about 2 hours (active time, plus marinating)

Variations

I sometimes add extra jalapeño to the marinade when I want more heat. For a deeper citrus note, I add a bit of lime zest before blending. When I want a smokier flavor, I toss a chunk of wood onto the coals during the indirect cooking stage.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 325°F until heated through, which helps keep the meat juicy while restoring some crispness to the skin.

FAQs

Why do I spatchcock the chicken?

I spatchcock it so the chicken cooks evenly and the skin crisps more effectively.

What does brick pressing do?

I use bricks to apply even pressure, which gives me incredibly crispy skin.

Can I cook this without bricks?

I use a heavy cast-iron pan or wrapped weights if I don’t have bricks.

How spicy is this recipe?

I find it mildly spicy, but I adjust the jalapeño easily.

Can I marinate longer than 4 hours?

I often marinate overnight for deeper flavor.

Why do I boil the leftover marinade?

I boil it to make it safe for basting and to concentrate the flavor.

Can I bake this instead of grilling?

I bake it on a rack with weight on top, then finish uncovered for crisp skin.

How do I know it’s fully cooked?

I check that it reaches 165°F in the thickest parts.

Can I prep this ahead of time?

I spatchcock and marinate the chicken a day ahead to save time.

What sides pair well with this?

I like serving it with grilled vegetables, rice, or a fresh salad.

Conclusion

I make this Achiote Lime Brick Pressed Chicken when I want bold flavor, crisp skin, and juicy meat all in one dish. The citrusy marinade and brick-pressed technique turn a simple chicken into something unforgettable. When I want a meal that feels exciting and satisfying from first bite to last, this is the recipe I fire up the grill for.