Ingredients:

  • 4 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 3 tbsp achiote paste
  • 4 cloves garlic, smashed
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cloves
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp neutral oil

Instructions:

  1. Combine the orange juice, lime juice, achiote paste, smashed garlic, oregano, cumin, paprika, cloves, salt, pepper, and oil in a large bowl. Use a fork to mash the achiote paste into the liquid until it is completely smooth.
  2. Pat the chicken completely dry with paper towels. Place the chicken in a large gallon sized bag and pour in the marinade. Toss to coat every inch. Let the chicken rest in the fridge for at least 30 minutes, but no more than 12 hours. Too long in the citrus will make the meat mushy.
  3. Set your oven to 200°C or heat your heavy skillet over medium high heat with a splash of oil.
  4. Place the chicken skin side down in the hot pan. Listen for the sizzle. Cook for 6-8 minutes without moving the chicken until the skin is dark red and crispy.
  5. Turn the chicken over and cook for another 5 minutes to seal the other side.
  6. Transfer the skillet to the oven or lower the heat and cover. Cook for another 25-30 minutes until the internal temperature reaches 74°C.
  7. Remove from heat and let it sit for 5 minutes. This allows the juices to redistribute so they don't flood the plate when you bite in.