Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 small orange, juiced
• 1 small lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 2 tablespoons achiote paste (see notes for homemade version)
• 3 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon salt

Instructions

1. Prepare the Marinade
   In a bowl, whisk together the orange juice, lime juice, olive oil, vinegar, achiote paste, garlic, oregano, cumin, black pepper, onion powder, and salt.
2. Marinate the Chicken
   Add the chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
3. Preheat the Oven
   Preheat the oven to 200°C (400°F). Let the marinated chicken sit at room temperature while the oven heats.
4. Bake the Chicken
   Lightly grease a baking tray and arrange the chicken thighs on it. Bake for 28-30 minutes, or until the internal temperature reaches 165°F (75°C).  

Notes

Homemade Achiote Paste

• 3 tablespoons annatto seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• ½ teaspoon cloves
• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• ¼ cup orange juice
• 2 tablespoons white vinegar
• ¼ teaspoon salt

Grilling Option

• Preheat a grill and lightly grease the grates.
• Place the marinated chicken on the grill and cook for 5-7 minutes per side.
• Continue grilling until the internal temperature reaches 165°F (75°C).

Storage & Reheating

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• To Freeze: Let the chicken cool completely, then wrap each piece in foil, place in a freezer bag, and freeze for up to 3 months.
• To Reheat: Bake at 350°F (177°C) for 10-12 minutes, or microwave in 30-second intervals until warm.

Serving Suggestions & Variations

• Sides: Serve with warm tortillas, beans, or coconut milk rice.
• Toppings: Add pico de gallo or guacamole to balance the flavors.
• Ways to Use: Use the chicken for tacos, burritos, quesadillas, or taco bowls.

Nutrition