Remove the stems and seeds from the dried chili pods, then add them to a pot of boiling water along with the ½ onion. Let simmer on low for 20 minutes, then drain and reserve the chilis and onion.

In a blender add the chilis and onion, the juice of the lime and orange, the garlic cloves, the oregano, cumin, salt and the achiote liquid. Blend until smooth, 1 - 2 minutes.

At this point taste the marinade for salt content. It should be slightly saltier then you would think.

Let the marinade cool down before adding to the chicken thighs. Once cool, add enough of your marinade to the chicken thighs and make sure to mix the thighs and marinade well so all surfaces are coated, then cover with plastic wrap and put in the fridge for a minimum of 4 hours, up to 24 hours. Save any left over marinade, that did not touch the chicken, for future use.

When you're ready to grill these pull them from the fridge 10-15 minutes before you grill them so they shake off their fridge chill. Grilling is best! 4-5 minutes each side depending on the size of the thigh. Slice for tacos or burritos or eat with a side of mashed potatoes, rice or corn. It's delicious any way you use it!