1. Heat a skillet over high heat with no oil. Add garlic and onions. Char them on all sides. Transfer to a blender. Lower heat to medium. Cut the tops off all of the chiles, and discard the seeds. Cut the chiles open, so they lay flat. Place in the skillet, and press with tongs. Cook the chiles for about 30 seconds on each side until they are blistered but not burnt. Add to blender. Turn off the heat for the skillet. Add coriander seeds and cumin seeds to skillet. Let the seeds toast until golden, stirring often for 30 seconds to one minute. Transfer to blender. Add orange juice, lime juice, salt, achiote powder, oregano and paprika. Blend until smooth.
2. Place the chicken in a large resealable bag or 9 x 13 pan. Pour the sauce over the chicken. Let marinate for at least 4 hours or overnight. Turn the chicken once, so the marinade has a chance to soak into both sides.
3. Preheat oven to 375° F. Add vegetable oil to the bottom of a roasting pan. Add the chicken, and discard excess marinade. Cook for 25 minutes. Increase heat to 425° F, and cook for 20 more minutes. When chicken is ready, transfer to a platter. Garnish with cilantro and lime wedges. Serve the chicken with cilantro rice.
   
   Note: Achiote is also known as annatto. Most of the ingredients for this recipe can be found near the produce department where the Hispanic seasonings and peppers are located.

Per Serving: Calories: 540, Fat: 33 g (8 g Saturated Fat), Cholesterol: 195 mg, Sodium: 1,990 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 39 g