Pollo Asado

Ingredients

• 2–3 pounds chicken thighs or legs (bone-in skin-on or boneless skinless)
• 3 cloves garlic, minced
• ¼ cup orange juice (about 1 medium orange)
• 2 tablespoons achiote paste (about 1.5 oz)
• 2 tablespoons olive oil
• 1 tablespoon lime juice (about ½ lime)
• 1 tablespoon white wine vinegar
• 1 tablespoon ground coriander
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ⅛ teaspoon ground cloves
• Vegetable oil for greasing grill

To Make Pollo Asado

• Whisk together all marinade ingredients (everything except the chicken and vegetable oil) in a small bowl.
• Place chicken in a large zip-top bag or baking dish and add the marinade. Massage to coat. Refrigerate for 2–6 hours (do not exceed 8 hours or the chicken will become mealy).
• Preheat grill to high heat for direct cooking. Grease the grill grates with vegetable oil.
• Remove chicken from marinade and shake off excess. Grill skin side down for 5–7 minutes with the lid closed until crispy and golden. Flip and grill another 5–7 minutes until the internal temperature reaches 165°F.
• Serve with warm tortillas and Mexican rice.
• Oven method: Bake at 400°F for 20–25 minutes, flipping halfway, until 165°F internally. Broil 2–3 minutes for extra char.
• Stovetop method: Cook in a skillet with 1 tbsp olive oil over medium-high heat, 5–7 minutes per side until 165°F internally.