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Here's a marvelous marinade for baked chicken from the kitchens of  kawakoi

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Pollo Asado Marinade

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3 Oranges, Juiced + Rinds
1/2c Orange Juice
3-4 Key Limes, Juiced
1.75oz Achiote(Anatto) Paste
2tsp New Mexico Chile, Ground
2tsp California Chile, Ground
1 1/2Tbsp Cumin, Ground
1 1/2Tbsp Corriander, Ground
1Tbsp Oregano, Dried
1 1/2Tbsp Mustard Powder
1/2 Bunch Cilantro, Bruised
1 Onion, Grated
4-5 Garlic Cloves, Smashed
2 Dried Arbol Chiles
2 Dried Chiles Japones

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-Dissolve the achiote paste in the fresh orange juice
-Bruise Cilantro with the spine of your knife.
-Marinade 2-3 hours in the fridge

**DISCLAMER**
Be carefule with the achiote and this marinade in general, it will stain clothing!

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Note: Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world.