Prepare Marinade: In a mason jar combine all the ingredients listed under marinade. Close the lid and shake vigorously until mixed well.
Marinate Chicken: Trim the excess fat on chicken thighs and add them to a large ziplock bag for easy clean-up. Pout the marinade into the bag, squeeze out the air and seal it well. Toss the chicken, rubbing it with the marinade. Refrigerate for 20 minutes.
Cook Chicken: Place the marinated chicken on an aluminum-lined baking tray. Turn on the oven broiler and place the tray on the first rack in the oven. Cook for 8 minutes, then flip and cook for another 6 minutes or until the chicken reaches an internal temperature of 165°F at the thickest part.
Rest and Slice: Rest the chicken for at least 5 minutes, then slice or dice it as needed. Serve with cilantro lime rice and cucumber tomato avocado salad for a complete meal.
Make it in the Air Fryer
Pre-heat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through.
Notes
Marinate: Marinate the chicken for at least 20 minutes in the refrigerator. Chicken can be marinated for up to 4 hours if you have the time.
Internal Temperature: Cook the chicken until the internal temperature reaches 165°F at the thickest part.
Rest: Allow the chicken to rest at least 5-10 minutes before slicing. This allows time for the juices to redistribute.
Using Chicken Breast: If using chicken breasts, cut them in half lengthwise and follow the same cooking time.
Achiote Powder Substitute: Use an equal amount of homemade or store-bought taco seasoning + 1 Tablespoon red wine vinegar.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.