This is fantastic grilled chicken. Cook until deep golden reddish brown. Works well with wings too.
- 1/3 C achiote paste (see Achiote Paste)
- 6 cloves garlic
- 3 T olive oil
- Juice of 1 juicy lime
- 3.5 oz canned chipotle chile sauce
- 3 large sprigs fresh oregano or 2 t Mexican dried oregano
- 1/4 C orange juice
- 2 t kosher salt
- 2 t ground black pepper
- 12 chicken thighs
- 12 chicken legs
- Blend achiote paste through black pepper very well in food processor.
- Strain through sieve.
- Coat chicken to marinate at least a few hours, preferably overnight.
- Grill, charcol prefered, slowly until cooked through and skin is crispy but not burned.