Yucatecan Grilled Achiote Chicken with Smoky Roasted Tomato Salsa

Ingredients

• 4 pieces chicken thighs, skin-on, bone-in
• 1 cup achiote paste
• 1 cup fresh orange juice
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 4 medium Roma tomatoes, halved
• 1 medium white onion, quartered
• 2 cloves garlic, unpeeled
• 1 whole jalapeño pepper
• 1 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt

Method

1. 01
   In a bowl, combine achiote paste, orange juice, lime juice, minced garlic, oregano, salt, and black pepper. Mix well to form a smooth marinade.
2. 02
   Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
3. 03
   Preheat a grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and grill for 15-20 minutes, turning once, until the chicken is cooked through and has a nice char.
4. 04
   For the salsa, preheat the oven to 400°F (200°C). On a baking sheet, arrange the tomatoes, onion, garlic, and jalapeño pepper. Roast for 20-25 minutes or until the vegetables are charred and soft.
5. 05
   Once roasted, remove the garlic skins and place all the vegetables in a blender or food processor. Add cilantro, lime juice, and salt. Pulse until you achieve a chunky salsa consistency.
6. 06
   Serve the grilled achiote chicken hot, with a generous spoonful of the smoky roasted tomato salsa on top or on the side.