Ingredients
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6 Bone In Chicken Thighs
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1 Tablespoon Achiote Paste
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1 Tablespoon Chili Powder
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2 Teaspoons Kosher Salt
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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1 Teaspoon Black Pepper
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2 6 Ounce Cans Pineapple Juice
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Lime Wedges
Directions
- Marinate chicken: In a blender combine the achiote paste, chili powder, kosher salt, Garlic powder, onion powder, black pepper, and pineapple juice. Blend until smooth and all the pieces of achiote paste are mixed in. Place the chicken thighs into a gallon sized bag or a bowl and pour the mixture over them. Combine and let sit for at least 20 minutes and up to 1 hour in the fridge to marinate. Do not marinate the chicken for much longer than 1 hour as the pineapple juice can change the chicken’s texture.
- Roast Chicken: While the chicken is marinating, preheat the oven to 450°. Line a sheet pan or roasting pan with parchment paper to avoid a messy cleanup later. Place the chicken on the pan in a single layer, skin side up then place the pan into the preheated oven. Bake for 30-40 minutes until the the skin is browned and crispy. If after 40 minutes the skin is not browned/crispy, you can switch your oven to low broil for 5-10 minutes to finish it off.
- Serve: Serve the chicken with wedges of lime and, optionally, a side salad or vegetable. It is also delicious when served with warm tortillas. Just shred the meat up on your plate and eat a little at a time with the tortilla.
Meal Prep Tip:
This dish keeps well in the fridge for up to 5 days. Reheat the chicken in the oven if you want to maintain the crispy skin or use the microwave to heat it faster.
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