Yields 6 servings
3 large boneless chicken breast
1 ounce annatto paste (also known as achiote)
1 jalapeño, roughly chopped
4 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon fresh oregano (or ½ tablespoon dried)
Juice of 1 large orange
3 tablespoons red wine vinegar
¼ cup olive oil
1½ teaspoons salt
1. Butterfly the chicken and lay flat in a large, glass baking dish. You should have 6 pieces.
2. Combine all the ingredients in the blender for the marinade. Blend on high until smooth, taste for salt. Pour the marinade over the chicken and coat evenly. Cover and marinate in refrigerator for 2 to 3 hours.
3. When ready, preheat the oven to 425ºF. Line a baking sheet with easy release foil paper. Remove the chicken from marinade and transfer to a lined baking sheet. Bake for 22 minutes, turning chicken over halfway through cooking time. Serve with your favorite sides or slice thin and use for a taco filling!