Dry roast the cumin, cinnamon and cloves in a small sauté pan over medium heat. Shake the pan frequently, until the spices are fragrant, about 2 minutes. Pour into a spice grinder and let it cool for a few minutes.
Add black peppercorns and grind to a fine powder. Set aside.
Combine remaining marinade ingredients in a food processor or blender crumbling the achiote paste with your fingers. Add spice powder. Blend until smooth.
Pour marinade over chicken and allow to marinate for 24 hours.
COOK CHICKEN
Preheat barbecue. Remove chicken from marinade.
Grill, turning once, until chicken is juicy but cooked through, about 7 minutes per side.
Remove from grill and let rest for a few minutes. Thinly slice chicken and lay it on top of the saffron rice. Serve with balsamic marinated vegetables.
Notes
*Achiote paste can be used as both a seasoning and marinade. It's made from the hard red seeds of the annatto tree and is used in Mexican and South American dishes. The dry paste dissolves in liquid and gives a vibrant red colour to whatever you're cooking. It is a claylike brick sold in a small box at Latin American and Mexican shops. This is a sensational summer menu worth repeating for all the different groups of people you cook for. No one will be disappointed!Grilled Achiote Chicken with Balsamic Marinated Vegetables and Saffron Rice. with Aztec Chocolate Ice Cream for dessert.