Citrus-Achiote Grilled Chicken Tacos

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs soak in a tangy achiote paste marinade built on orange and lime juice, then hit a screaming-hot grill or grill pan until the edges char and the fat renders. Chop the meat while it's still hot so the juices soak back in, then pile it onto warm doubled corn tortillas with raw onion, cilantro and a squeeze of lime. It's the taqueria formula — bright acid, earthy annatto, real char — done in under an hour at home.

Ingredients

• 2 oz achiote (annatto) paste, crumbled
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp neutral oil, such as avocado or canola
• 4 cloves garlic, smashed
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp freshly ground black pepper
• 2 tsp kosher salt

• 2 lb boneless skinless chicken thighs
• Kosher salt, for finishing

• 1 medium red onion, sliced paper-thin
• 1/2 cup lime juice
• 1 tsp kosher salt
• 1/2 tsp sugar
• 1/4 tsp dried Mexican oregano

• 16 small corn tortillas (5-inch)
• 1 cup white onion, finely diced
• 1 cup cilantro leaves, roughly chopped
• 2 limes, cut into wedges
• 1 avocado, sliced (optional)
• Salsa verde or hot sauce, for serving

Instructions

1. Make the marinade: crumble the achiote paste into a blender with the orange juice, lime juice, oil, garlic, vinegar, cumin, oregano, black pepper and 2 teaspoons kosher salt. Blend 30 seconds until completely smooth and brick-red with no visible lumps of paste.
2. Pat the chicken thighs dry and trim any large pockets of fat. Put them in a zip-top bag or shallow dish, pour over all but 3 tablespoons of the marinade (reserve that for basting), and massage to coat. Marinate at room temperature 30 minutes, or refrigerate 4 to 12 hours for deeper flavor. Do not exceed 24 hours — the citrus will turn the texture chalky.
3. While the chicken marinates, make the pickled onions: toss the sliced red onion with the lime juice, 1 teaspoon salt, sugar and oregano in a bowl. Press the onions down into the liquid and let sit at least 30 minutes, stirring once or twice. They will turn bright pink.
4. Heat your grill to high, about 450–500°F, with the grates scrubbed and oiled. Indoors, set a cast-iron grill pan or heavy skillet over medium-high heat for 5 full minutes until a drop of water skitters and evaporates instantly; turn on your vent fan.
5. Lift the thighs from the marinade and let the excess drip off — too much clinging marinade will steam instead of char, and the achiote can scorch. Grill in a single uncrowded layer, 5 to 6 minutes on the first side without moving them, until the edges are deeply charred and the meat releases easily.
6. Flip, brush with the reserved marinade, and cook 4 to 6 minutes more until the thickest part registers 175°F on an instant-read thermometer. Thighs are forgiving — 175 to 180°F is where they taste best, so don't pull them early.
7. Transfer to a cutting board and rest just 3 minutes — you want them still hot. Meanwhile, warm the tortillas: 20 to 30 seconds per side directly on the grill or in a dry skillet over medium-high, until pliable and lightly blistered. Stack them in a clean kitchen towel or tortilla warmer to steam.
8. Chop the hot chicken into rough 1/2-inch pieces, cutting right through the charred edges, and scrape everything back into the juices on the board. Toss the meat in those juices and season with a pinch of kosher salt.
9. Double up the tortillas two per taco, mound with chopped chicken, and top with diced white onion, cilantro, pickled onions and avocado if using. Serve immediately with lime wedges and salsa verde.

Chef's tips

Nutrition (per serving, estimated)

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