Yucatan Chicken Skewers


  • 3 boneless, skinless chicken breasts, cut in long strips
  • skewers, bamboo or metal

For the Marinade

  • 2 packets achiote seasoning*
  • 1/4 C. white wine vinegar
  • 1/4 C. olive oil
  • 1/2 C. pineapple orange juice
  • 1/2 sm. onion, diced
  • 3 cloves garlic
  • 1 tsp. salt
  • 1/4 tsp. white pepper

For the Salsa:

  • 3 nectarines, pitted and diced
  • 1 scallion, sliced
  • 2 Tbls. chopped cilantro
  • 1/2 jalapeno, finely diced
  • 1/2 lime, juiced
  • 1/2 small red bell pepper, diced
  • salt & pepper to taste


  1. Slice chicken breasts lengthwise into strips about 1/4 inch thick. Set aside.
  2. Marinade:
  3. Prepare marinade by combining all marinade ingredients in blender and blend. Pour over chicken strips and marinate in refrigerator until ready to grill.
  4. Salsa:
  5. Combine salsa ingredients in small bowl and refrigerate until ready to serve.
  6. Thread chicken on skewers and grill on BBQ or grill pan for about 10 minutes or until chicken is cooked. Remove to platter and serve with nectarine salsa.


*Original recipe called for 1/3 C. achiote paste. I substituted 2 packets of “Sazon Goya con Culantro Y Achiote” seasoning that I found in my local grocery store in the mexican food aisle since I was unable to find achiote paste.