1/2 cup achiote paste
1/4 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon ground toasted cumin seed
2 tablespoons finely chopped garlic
1 tablespoon oregano (dried)
1 teaspoon ground allspice
2 teaspoons salt

Combine achiote paste, oil, vinegar, cumin, garlic, allspice, and salt; reserve.

Marinate chicken from 6 to 48 hours before grilling, and fish for 2 to 6 hours.

If you plan to use some of the marinade for basting, save a portion in the refrigerator to use fresh; discard any used marinade.