How to Grill the Juiciest Pollo Asado Recipe | Mexican Grilled Chicken Recipe

achiote paste

🥗Healthier: smoked paprika

💰Cheaper: red chili powder

Smoked paprika provides a similar flavor profile with less cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive while still suitable for roasting.

Start by preparing the marinade with 1/2 cup of olive oil, 1/2 cup of fresh squeezed orange juice, and 1/3 cup of fresh squeezed lime juice.

Add 2 teaspoons of Mexican oregano, 2 teaspoons of cumin, 3 teaspoons of cracked black pepper, and 3 teaspoons of kosher salt to the marinade.

Incorporate 5 cloves of minced garlic and 1/2 of a medium onion into the marinade.

Break off about 2 ounces of achiote paste and add it to the marinade, mixing well.

Salt the chicken quarters and wings, then dry brine them on a rack in the fridge.

Pour some marinade into a separate bowl to use as a mop during cooking, then coat the chicken with the remaining marinade.

Refrigerate the marinated chicken for about 6 to 7 hours, noting that it can be left overnight.

After marinating, remove the chicken from the fridge and let it sit for about an hour before grilling.

Preheat the grill with cowboy hardwood lump and garlic onion briquettes, ensuring it's hot.

Place the chicken skin side down on the grill and cook without a lid for a few minutes to get color.

Baste the chicken with the reserved marinade during grilling.

After about 40 minutes, check the internal temperature of the chicken, aiming for 165°F for wings and thighs closer to 175-180°F.

Continue cooking for another 10-12 minutes, checking the temperature regularly.

Once the chicken reaches the desired temperature, give it one last basting and place it skin side down on the hot side of the grill for about a minute to dry out the marinade.

Remove the chicken from the grill and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary