Friday, April 24, 2015

BBQ Achiote Drumsticks

It was in the high 60's last night in South Florida and for us it was the perfect weather for a BBQ with friends. It was cool, very little to no humidity and best of all no mosquitos! The stars of last night's BBQ were chicken drumsticks, that had been brined and then marinaded in achiote paste. Sides tonight are no fuss, deli bought potato salad and cole slaw. Firing up the grill got the evenings festivities going. 

BBQ Achiote Drumsticks
Serves 4-6

18-20 drumsticks
Brine solution
2-3 tablespoons Achiote paste. Click here for home-made Achiote recipe.
1/2 cup white wine
Salt and pepper to taste

Brine all the chicken overnight in the fridge. Click here for brine solution recipe. Next morning discard brine, pat chicken dry. Add achiote paste to a large 2 gallon  zip bag or use 2 - 1 gallon bags, add wine, zip and shake, add chicken. Let marinate 8 hours or longer. Remove chicken from marinade, pat dry, salt and pepper to taste. BBQ over medium heat, turning once, 20-30 minutes or till done.

Serve with sides of choice, salad and ice cold beer . ENJOY!


  1. That is so yummy guys! BBQ season has also started here (we already had a couple of BBQ gatherings). Unfortunately the mosquitoes were present in our case :/
    Regarding Achiote: How does that taste Jackie? Is it similar to paprika or something? Is there anything that might be similar?
    Sorry for asking this, the recipe is called "Achiote drumsticks" (Hello?), but we don't have achiote here:/
    Thanx in advance,
    Panos and Mirella

    1. The taste is very unique and is not similar to paprika only in color. Achiote is made from the Annatto Seed. If you have a local asian grocery store you may be able to find it labeled as Annatto Seed.

    2. Thank you for clarifying Jackie! We'll have to check for it the next we go downtown. Have a wonderful day!