Whisk 3 minced garlic cloves, ¼ cup of orange juice, 2 tablespoons of achiote paste, 2 tablespoons of olive oil, 1 tablespoon of lime juice, and 1 tablespoon of white wine vinegar until smooth.
Mix in 1 tablespoon of ground coriander, 1 tablespoon of kosher salt, 2 teaspoons of smoked paprika, 2 teaspoons of dried oregano, 1 teaspoon of black pepper, 1 teaspoon of ground cumin, and ⅛ teaspoon of ground cloves.
Coat 1360g of boneless skinless chicken thighs with the marinade. Cover and refrigerate for 2 hours.
Heat a grill to high and oil the grates. Lift out the chicken, shake off excess marinade and discard the marinade.
Grill for about 5-7 minutes per side, keeping the lid closed between turns, until browned and the center reaches 165°F / 74°C.
