Ingredients
1 teaspoon black pepper
¼ tablespoon cumin
¼ tablespoon thyme (optional)
1 tablespoon oregano
4-5 cloves of garlic
2 tablespoons of achiote powder
2 tablespoons of salt
1 tablespoon of olive oil
¼ cup of orange juice mixed with ¼ cup of apple cider vinegar
Directions
Make marinade. Add salt and garlic to mortar and pestle. Mash into paste. Add all the other ingredients. (achiote can stain, so be careful)
Add marinade to chicken thighs in a Ziploc bag (1 gallon is best).
Marinate in fridge for at least 4 hours to overnight.
When ready to cook either throw chicken on the grill OR you can bake at 400F for 20-25 minutes until the internal temp is 165F.
Notes
I baked my chicken because it was too cold outside to grill. You might want to reduce the baking time by 5 minutes and use that time under the broiler to get the charred effect
Having these chicken thighs on hand to mix into a salad or with with some black beans and rice is a weeknight winner