Marinated in herbs, lime juice, and achiote, this Mexican grilled chicken will be the star of your next summer barbecue
Ingredients
2 1/2 pounds boneless, skinless chicken thighs
3 dried guajillo chiles, stemmed, seeded, and deveined
1 dried ancho chile, stemmed, seeded, and deveined
1/2 cup freshly squeezed lime juice (4 large limes)
7 large cloves garlic, peeled
3 tablespoons achiote/annatto paste
1 tablespoon coriander seeds
1 tablespoon dried oregano, preferably Mexican
1 tablespoon dried thyme
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 teaspoon whole black peppercorns
1/2 medium bunch fresh oregano, plus more for garnish
1/2 medium bunch fresh thyme, plus more for garnish
2 tablespoons olive oil
Lime wedges, for serving
Instructions
Place 2 1/2 pounds chicken thighs smoother-side down on a cutting board. Using the spiked side of a meat mallet, pound the chicken into an even thickness about 1/2-inch thick. Transfer to a large bowl or large resealable plastic bag.
Heat a comal or large cast iron skillet over medium-low heat until hot. Add 3 trimmed dried guajillo chiles and 1 trimmed dried ancho chile. Toast, turning every minute or so, until shiny, pliable, and fragrant, 5 to 7 minutes total. Transfer to a plate and let sit until cool enough to handle.
Tear the chiles into smaller pieces and place in a blender. Add 1 1/2 cups water and 1/2 cup lime juice, and blend on low speed until the chiles are broken down into smaller pieces. Gradually increase the speed to high and blend until smooth, about 30 seconds.
Add 3 tablespoons achiote paste, 7 peeled large garlic cloves, 1 tablespoon coriander seeds, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon of the kosher salt, and 1 teaspoon black peppercorns. Blend until smooth and thick enough to coat the back of a spoon, about 45 seconds.
Pour over the chicken and mix with your hands until the chicken is covered in the marinade. Cover or seal the bag and refrigerate for at least 3 or up to 12 hours.
Heat an outdoor grill to direct, medium-high heat (450°F to 500°F).
Meanwhile, pick the leaves from 1/2 medium bunch fresh oregano and coarsely chop until you have 1/4 cup (plus more for garnish if desired). Pick the leaves from 1/2 medium bunch fresh thyme and coarsely chop until you have 1/4 cup (plus more for garnish if desired). Place the oregano, thyme, 2 tablespoons olive oil, and remaining 1/2 teaspoon kosher salt in a large bowl.
Take the chicken out of the marinade and wipe off any excess marinade with your hands. Add to the herb mixture and mix until evenly coated.
Scrape the grill grates clean if needed. Place the chicken on the grill smooth-side down in a single layer, with space in between each piece. Cover and cook until dark grill marks appear on the bottom, 4 to 5 minutes. Flip the chicken, cover again, and cook until grill marks appear on the second side and the chicken registers at least 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer to a serving plate. Garnish with more chopped fresh herbs and serve with lime wedges.
