Traditionally achiote paste is a deep, red brick color and is key for marinating many succulent South American dishes and especially the Mexican classic cochinita pibil where its earthiness richness combined with tangy fresh orange juice make any protein, but especially pork shoulder with flavor.
The green, or verde, form of this paste is more reclusive and creates a more citrusy flavor especially when applied to chicken thighs.
In a small cuisinart combine:
2 inches achiote verde paste split off the brick
2 limes, juiced
Olive oil, a healthy glug
1T garlic powder
1T onion powder
Cilantro, handful roughly chopped (stems are okay)
2 tomatillos, broiled in a toaster oven until lightly browned. Skins mostly removed.
1T white sugar
Whip all ingredients in the cuis, then pour into a plastic bag containing the boneless, skinless thighs.
Let sit overnight. Remove an hour before cooking to bring to room temp. Then grill on a non-stick sprayed BBQ for 8 minutes per side. Internal temp should be 160 when removed.