Step 1

Add all marinade ingredients to a bowl and thoroughly mix. Cut the chicken into bite-sized chunks (about 1.5” x 1.5”) and add to the marinade. You can also do this in a zip-top plastic bag but ensure the Achiote is completely incorporated. Marinate in the refrigerator for 2-6 hours. When the chicken is done marinating, remove it from the marinade and put onto grilling skewers.

Step 2

The sauce can be made ahead by combining all ingredients thoroughly. Cover and place in the fridge until ready to use. If you make it at least an hour in advance of serving it, and up to several hours, it will help the overall flavor.

Step 3

Meanwhile start the rice. Add all ingredients except the rice to a large saucepan, cover and bring to a boil. Immediately add the rice, return to a boil then cover and reduce to a simmer. Cook for about 18-20 minutes or until the liquid is absorbed and the rice is tender.

Step 4

While the rice cooks, grill the chicken on a hot grill to achieve a char while still cooking the chicken through and turning the skewers frequently. You can (and should as the cook!) have a tester piece, but the chicken should be done in 9-11 minutes, depending on the heat of your grill.

Step 5

Serve the chicken with the pepper rice and dipping sauce.