Weekday Chicken Tacos

• For th achiote powder:
• 2 teaspoons coriander seed
• 1 tablespoon black peppercorns
• 2 teaspoons cumin seed
• 1/2 teaspoon allspice
• 12 cloves
• 5 tablespoons annatto seed
• For the tacos:
• 1 orange
• 3 tablespoons achiote powder (above)
• 4 garlic cloves, minced
• 8 boneless, skinless chicken thighs
• Extra-virgin olive oil
• Salt
• Corn tortillas
• Avocado, for serving
• Cilantro, for serving
• Cheese of your choice (cotija, Monterey jack...)

1. Toast all achiote ingredients except annatto seeds in a dry skillet just until fragrant. Let cool, then grind with annatto in coffee grinder.
2. Zest and juice the orange. Mix well with the achiote powder and garlic and toss chicken to coat. Marinate at least 6 hours or overnight. Light grill to medium heat and bring chicken to room temperature. Drizzle chicken with a bit of oil and season with salt. Grill chicken until well browned and cooked through.
3. Chop chicken and serve on corn tortillas with avocado, cilantro, cheese, and pickled onions.*
4. * Another thing we always have on hand is pickled onions. Heat equal amounts of cider or sherry vinegar and water, add a splash of sugar, hefty pinch of salt, and several coriander seeds. Add a sliced red onion, heat to a simmer, then let cool. Store in the fridge and eat on salads, sandwiches, tacos.....

coriander seed, black peppercorns, cumin, allspice, cloves, orange, achiote powder, garlic, chicken, extravirgin olive oil, salt, tortillas, avocado, cilantro

Taken from food52.com/recipes/36605-weekday-chicken-tacos (may not work)