Tangy Achiote-rubbed Grilled Chicken Tacos

Dr. Sweetpea and I love the chicken burritos from Chipotle. I've been searching for a marinade that I can make at home and taste similar to the chicken that we have at the fast food chain and I found it! It's from the Tacolicious Cookbook and since we live in Houston, it was super easy to find all the ingredients that I need to make this delicious chicken taco. It's definitely a keeper for us!

Tangy Achiote Rubbed Grilled Chicken Tacos

(Source: Tacolicious Cookbook)

2 pounds boneless, skinless chicken thighs

2 tablespoons ground annatto seeds

1/2 teaspoon ground allspice

1/2 teaspoon ground tumeric

2 tablespoons arbol chile powder

2 tablespoons kosher salt

2 tablespoons dried mexican oregano

2 teaspoons agave nectar

4 cloves garlic, crushed

2/3 cup cider vinegar

1/4 freshly squeezed orange juice

Put the chicken in a large, heavy duty zip top plastic bag. In a small bowl, combine the annatto seeds, allspice, tumeric, chile powder, salt, oregano, agave nectar, garlic, vinegar, and orange juice and mix well. Add the spice mixture to the chicken and seal the bag closed. Massage the contents of the bag to coat both sides of the chicken evenly with marinade. Let the chicken marinate in the refrigerator for 2 hours or overnight. Prepare a medium fire for direct heat cooking in a grill. Bring the chicken thighs to room temperature and remove them from the marinade. Place the chicken on the grill rack directly over the fire and cook, turning after about 10 minutes. Cook for another 10 minutes on the other side. If the chicken is starting to burn or cook too quickly, move to a part of the grill with indirect heat and continue to cook. The chicken is done when an instant read thermometer inserted into the thickest part registers 165 degrees.