Step 1

For the marinade:

Step 2

Place all ingredients, except for the chicken, in a bowl and mix until incorporated. Add the chicken breasts to the marinade, turn to coat, cover and refrigerate for 4-6 hours.

Step 3

For the glaze:

Step 4

Put achiote and lemon juice in small pot over low heat. Using fork, mash the paste. Slowly add in butter in small amounts at a time over medium heat. Set aside.

Step 5

To cook:

Step 6

Take the chicken out of the marinade and pat dry.

Step 7

Heat a well-seasoned grill or a heavy cast-iron skillet over medium-high heat.

Step 8

Place the chicken on the grill or skillet and sear both sides until internal temp reaches 165 F. While cooking, baste chicken with the glaze.

Step 9

To serve:

Step 10

Serve with steamed white rice.