I made this recipe yesterday but instead of buying a whole chicken (I thought it was too much for the 2 of us) I made it with chicken thighs. I marinated them for 4 hours and then grilled them on the BBQ … what an AMAZING! recipe. The flavors were great. In Mexico when we use achiote instead of lemons we use oranges but they are a very specific kind of orange, very acidic so the lemons work great too.
It was a hit! Even Kris (my 2 year old) ate a whole thigh, and that’s a huge compliment ’cause he normally doesn’t eat anything other than yogurt and mac & cheese. Next time I’m going to make chicken wings =).
Thanks for another great recipe!!!!

Wanted to make this for tomorrow, but have not been able to locate the Achiote Paste / Ground Annatto Seed Paste. Am I looking in the wrong location? Is this something that I need to prepare from scratch, or is it normally bought in a tube / can? I was in the Hispanic section of my grocery store, but could not locate it. Your help would be greatly appreciated!! Thanks!!

I did finally find the Achiote Paste. I located a Hispanic supermarket and sure enough, it was easily found. What a FANTASTIC recipe. I did brine as suggested. The chicken came out perfectly cooked, juicy and tender. The achiote marinade on this was perfect.... what a wonderful smell! Had a couple of neighbors asking me what I was cooking because it smelled so good!! Woke up this morning with the linger of the smell of the dish.... WOW!! What a nice fragrance to awake to! This was absolutely perfect! Thanks for a great recipe.

Thanks for another great receipe, If I cant get to the states, I have trouble getting the sth american spices eg; achiote, we dont get that stuff in Australia ,so I did the Australasian version, a little tweaking, lots of chillie and lime/lemon and coriander and a very fragrant spicy dish, tricia