Step 1

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste (if using, See Note and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Step 2

Put cooled achiote garlic mixture, orange juice, and lime juice in a large Ziploc freezer bag. Add chicken pieces, seal bag, and massage chicken and marinate 2-4 hours or overnight. Any longer will toughen the chicken. We want TENDER. (See Note 2)

Step 3

Preheat grill to 350°F to 400°F. Remove chicken from marinade; and set marinade aside.

Step 4

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece. About 20 to 30 minutes. I do not turn them over during cooking, no need for grill marks.

Step 5

Meanwhile while chicken is grilling: purée marinade and baste chicken often throughout grilling. Discard when done.