Achiote — ground annatto seed — gives this chicken its signature brick-red color and earthy, slightly peppery flavor. Paired with citrus, it's bright and deeply savory at once.
Thighs stay juicy on a hot grill, making them the forgiving choice for tacos.
Whisk the achiote paste with the citrus juice until smooth, then stir in garlic, cumin, oregano, and salt.
Coat the chicken in the marinade and refrigerate for at least 1 hour, up to overnight.
Grill over medium-high heat 5–6 minutes per side, until charred at the edges and cooked through.
Rest a few minutes, chop into bite-sized pieces, and pile onto warm tortillas with pickled onion and cilantro.
Pitmaster tip
Achiote paste stains everything it touches — use a glass or plastic bowl and gloves to keep your hands and counters clean.
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Tacos & Masa
