Nothing says summer quite like the smell of citrus and spices hitting a hot grill.
My youngest brother-in-law introduced me to this recipe a few years ago, and it quickly earned a permanent spot in my warm-weather rotation. Fresh orange and lime juice combine with achiote, garlic and smoky spices to create chicken that’s flavorful, juicy and just a little bit addictive.
The best part? It’s incredibly versatile. Serve it over a crisp salad, pile it into quesadillas, wrap it in fajitas or pair it with black beans, corn and avocado for an easy weeknight meal.
Happy grilling!
Marinade Recipe
Juice of 2 large oranges
Zest from 1 orange
Juice of 2 limes
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon minced garlic
4 packets achiote powder
1 tablespoon ground coriander
1 tablespoon coarse salt
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon ground cumin
1/8 teaspoon ground cloves
2-3 pounds boneless, skinless chicken thighs
Directions
- In a large bowl, whisk together orange juice and zest, lime juice, olive oil, vinegar, garlic and seasonings.
- Add the chicken thighs and coat evenly with the marinade. Cover and allow to marinade up to four hours, or until ready to cook.
- Preheat the grill to 400 degrees, or medium heat, using every other burner.
- Grill the chicken with the lid closed for 8-10 minutes, or until fully cooked.
- Remove from the grill, and let rest a few minutes before serving.
How I serve it
My favorite way to use this in a salad is to slice the chicken into strips, then top crisp romaine lettuce with corn, black beans, pico de gallo fresh sliced avocado and Tillamook spicy Mexican cheese blend. I like using a homestyle ranch dressing, but you can use any dressing of your choice.
Desert Cedars resident Tiffany Welch is the director of operations for InMaricopa. Reach her at Tiffany@InMaricopa.com to discuss baking recipes.
This story was first published in the July issue of InMaricopa.









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